My tweet let Joanna from https://zebbakes.com/ think about another translation task. To make it hopefully better than google here is my version.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Categories:||Baking, Bread, Sourdough|
|Yield:||2 Breads à 700 g|
|200||grams||Grain flakes, such as barley, oat, spelt, rye|
|50-60||grams||Molasses – optional|
|75||grams||Sourdough, 100 % Hydratation|
|Sendung vom 09.02.2011|
|Edited *RK* 02/15/2011 by|
Heat malt beer, stir in the flakes and let stand covered for 2 hours. The flakes will completely soak the malt beer. D
Give yeast and water to the mixing bowl, add flours, salt and sourdough. Knead briefly and add the soaker. Mix on first speed for 3 minutes. Turn mixer to second speed and knead for another 4 minutes.
BULK FERMENTATION: 30 Minutes on a floured surface.
While resting form the dough into a round every now and than. After ripening, divide dough into tow equal pieces and shape into ovals. Brush loaf with water and dip into some more flakes for decoration. Put seamside down into bannetons.
After proving for about 30 Minutes (Ulrike: 1 h) bake the bread at 220 °C for about 35 to 40 minutes with normal steam (on a baking stone)
If you want to enhance the flavour from the malt beer, add some molasses (from sugar beets) to the soaker.