Baker Süpke’s Black Beer Bread

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Black beer bread
Categories: Baking, Yeast, Sourdough, Bread
Yield: 2 Breads à 750 g
Baker Süpke's Black Beer Bread 001 Baker Süpke's Black Beer Bread  002


550 ml   Black beer, preferably breznak
95 grams   Rye flour, medium
4 grams   Sourdough
75 ml   Water 20°C
      Let stand at room temperature for 18 h
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
      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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