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1
In a bowl, pour in the rye or whole wheat flour and the yeast.
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2
Combine the beer with the water and heat until warm.
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3
Pour into the flour.
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4
Mix together, cover, and let ferment for 1 hour.
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5
Mix the all-purpose flour and salt together.
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6
In a stand mixer using the dough attachment (or by hand), start kneading this fermented mixture while adding handfuls of flour.
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7
Stop when the dough becomes soft and elastic.
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8
This process should take about 5 minutes.
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9
Place this dough into a large, greased bowl, cover, and set in a warm place for 1 hour, allowing the dough to double in volume.
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10
Turn the dough out onto a lightly floured work surface and punch down with your knuckles.
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11
Roll it out into a rectangle with about a 30-centimeter width.
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12
Roll up into a sausage shape.
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13
Grease a 35-centimeter round pan and place the dough in it seam-side down.
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14
Sprinkle with flour, cover, and let rest for another 30 minutes.
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15
Preheat the oven to 190 degrees Celsius.
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16
Cut diagonal slits in the top of the dough and bake for 10 minutes.
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17
Lower the heat to 180 degrees Celsius and bake for another 20 minutes.
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18
The bread is done with it sounds hollow when thumped.
