Sourdough Malt Beer Bread - cooking recipe

Ingredients

2 tablespoons sourdough starter
1 cup white bread flour
1/2 cup rye flour
1 1/2 cups water
1/2 cup malt beer
1 1/2 teaspoons salt
1 tablespoon brown sugar, packed
2 tablespoons butter, melted
1 1/2 cups rye flour
1 1/2 cups white bread flour

Preparation

Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
Add beer, salt, sugar and butter.
Mix in the flours.
Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
Cover dough and let it rest for 20 minutes.
Shape into desired loaf--freeform or pan loaf.
Proof, covered, until dough doubles in size. this may take several hours.
Preheat oven to 375\u00b0.
Slash loaf with a very sharp blade.
Bake for 30 to 50 minutes, depending on shape of loaf.
Remove from pan (if used) and cool on wire rack.