• 500 g dark beer (lukewarm)

• 22 g of fresh yeast

• 20 g agave syrup or honey

• 400 g spelled flour 630

• 200 g wholemeal spelled flour

• 200 g wholemeal rye flour

• 75 g rye sourdough (possibly made by Seitenbacher)

• 3 teaspoons of dry sourdough

• 3 teaspoons of salt

• 1 teaspoon of baking malt

• 1 teaspoon of bread spice

• 150 g of Greek yogurt

1. Mix the beer, yeast and agave syrup in the large Pampered Chef stainless steel bowl and let stand for 2 minutes.

2. Add the remaining ingredients and knead the dough well for at least 7 minutes.

3. Let the dough rise in a warm place for 2 hours.

4. Fold the dough on the floured dough base about 10 times and then cut it in the middle. Then shape each part into a ball and flour all around with the StreuFix. Then put them side by side in the oven master and cut lengthways with a sharp knife.

5. Put the lid on and place in the cold oven on a wire rack on the lowest rail and bake at 250 degrees for 60 minutes with top-bottom heat.

6. Cover with the thick silicone gloves “Packs on! remove and bake for 7-8 minutes.

7. Take out the oven master with the thick silicone gloves “Packs an!”, Place it on the wire rack and let it cool down briefly. Then remove the bread from the oven master and let it cool down completely.

8. Tip: As long as the bread has not been cut, it can be left on the wire rack the same day, this will keep it crispy. Store in the oven master after the cut, so it stays nice and juicy!

9. Tip 2: The first two work steps can also be carried out super in the Thermomix, then simply put in the large stainless steel bowl from Pampered Chef and let it go.