Rye bread with beer and apples

Ingredients for Rye bread with beer and apples

Instructions for Rye bread with beer and apples

To prepare the Rye bread with beer and apples recipe, please follow these instructions:

sourdough:
Stir pilsnerøl, yoghurt and syrup with rye flour to a linden porridge. Cover the film and style it for 2 days or until the dough smears "sour", then the baking can start.

Stir crushed bread kernels with yams, beer, gates, mealies, flax seeds, sunflower seeds, syrup and salt. Stir rye flour and flour and add 2½ dl of sourdough. Pour the dough into 2 well-molded molds and allow them to be covered in a warm place for 12 hours. The rest of the sourdough is put in the refrigerator for the next time.

Brush the surface with a little butter and bake the rye bread for 1½ hours at 165 degrees. Take them out of the molds and back for another 20-30 minutes.