Baker Süpke’s Black Beer Bread

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Baker Süpke’s Black Beer Bread Black beer bread
Categories:	Baking, Yeast, Sourdough, Bread
Yield:	2 Breads à 750 g

550	ml	Black beer, preferably breznak
H		SOURDOUGH
95	grams	Rye flour, medium
4	grams	Sourdough
75	ml	Water 20°C
		Let stand at room temperature for 18 h
H		SOAKER
50	grams	Rye flakes
40	grams	Sunflower seeds
70	grams	Lupine meal or spelt meal
35	grams	Linseed/flaxseed
20	grams	Coarse rye
22	grams	Salt
250	ml	Black beer
		Let stand at room temperature for 2 h
H		DOUGH
		Sourdough, soaker
385	grams	All-purpose flour
230	grams	Medium rye
15	grams	Yeast, fresh
300	ml	Black beer
		Nutmeg, pepper

Bäcker Süpke

	Edited RK 03/17/2009 by
	Ulrike Westphal

Knead dough 8 min slow (KA 1) and 4 min fast (KA 3)

Dough temperature 24°C, let rest for 30 mins.

Form two lows, wet and roll in sesame (Ulrike: I omitted this step)

Baking at 240 °C with steam, lower the temperature to 210 °C after 2 minutes and let escape the steam. Baking time about 60 minutes.

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