This hearty sourdough bread features the rich, malty flavor of dark beer (Schwarzbier) combined with rye, spelt, and sunflower seeds for added crunch.
Ingredients:
250 g wholegrain rye flour
250 g water
25 g rye sourdough starter (as a levain)
350 g wholegrain rye flour
150 g sunflower seeds
500 ml dark beer (Schwarzbier)
25 g salt
250 g wholegrain spelt flour
50 g water
15 g yeast
Instructions:
Mix the first three ingredients (rye flour, water, and sourdough starter) and let it ferment, covered, at room temperature for about 18 hours.
Toast the sunflower seeds in a dry, hot pan until they are lightly browned.
In a bowl, combine the dark beer and salt, stirring with a whisk until the salt dissolves. Add the toasted sunflower seeds and 350 g of wholegrain rye flour, mixing thoroughly into a soft dough. Cover and let it ferment at room temperature for another 18 hours.
The next day, combine the two doughs and add the spelt flour, remaining water, and yeast. Knead thoroughly until you have a smooth, homogeneous dough.
Shape the dough into a ball and place it in a floured banneton (proofing basket), smoothing the top. Cover tightly and let it proof for approximately 90 minutes.
Carefully invert the dough onto a greased baking sheet. Bake in a preheated oven at 250°C (480°F) with top and bottom heat. After 10 minutes, reduce the temperature to 180°C (355°F) and continue baking for another 60 minutes until the crust is deep golden brown.
Enjoy your delicious dark beer sourdough bread—crisp, flavorful, and perfect for any occasion!