Rye bread with malt beer

Ingredients for Rye bread with malt beer

Instructions for Rye bread with malt beer

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

To avoid dental damage, start soaking the rind kernels in the lukewarm water for 1-1½ hours.

Stir malt flour and yeast together in a baking pan. Add vinegar, salt, soaked kernels, rye flour and wheat flour and stir well together until it looks uniform, remember to get to the bottom of the bowl. Let the dough lifted into the bowl under a damp cloth for 3-4 hours, it will not matter if it lasts 5 hours.

Bring the dough into a lubricated elongated shape of 1½-2 L and smooth the surface with damp hands. Leave the bread to simmer for 1 hour under a damp cloth.

Brush with a little melted butter and behind approx. 1 hour at the bottom of the oven at 200º.

Wait a few hours or preferably until the next day to cut the rye bread into slices.