• 500 g malt beer (lukewarm)

• 22 g of fresh yeast

• 400 g spelled flour 630

• 200 g wholemeal spelled flour

• 200 g wholemeal rye flour

• 3 teaspoons of dry sourdough

• 3 teaspoons of salt

• 2 teaspoons of baking malt

• 150 g of Greek yogurt

1. Mix the malt beer and yeast 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 3 hours.

4. Fold the dough on the floured dough base approx. 10 times and then shape it into a loaf and flour it all around with the StreuFix. Put in the oven master and cut with a sharp knife (heart, flower, diamond ...)

5. Put the lid on and place in the cold oven on a wire rack on the bottom rail and bake at 250 degrees for 70 minutes with top-bottom heat.

6. Cover with the thick silicone gloves “Packs on! remove and bake for another 3-5 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.