Beer Rye Bread

Preparation:

Preparation: Mix the 2 types of flour with a little salt (keep 100 g aside) and make a well on the pastry board. Combine 20 cl of warm beer with the yeast, mix by adding warm water to obtain a firm dough. Gather into a ball, make a cross cut and let it rise until its volume has doubled. Work again by adding the flour kept aside, let it rise for 1 hour and bake in the oven for 70 minutes.