Sourdough Malt Beer Bread

• 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

1. Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
2. Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
3. Add beer, salt, sugar and butter.
4. Mix in the flours.
5. Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
6. Cover dough and let it rest for 20 minutes.
7. Shape into desired loaf--freeform or pan loaf.
8. Proof, covered, until dough doubles in size. this may take several hours.
9. Preheat oven to 375u0b0.
10. Slash loaf with a very sharp blade.
11. Bake for 30 to 50 minutes, depending on shape of loaf.
12. Remove from pan (if used) and cool on wire rack.

sourdough starter, white bread flour, rye flour, water, malt beer, salt, brown sugar, butter, rye flour, white bread

Taken from www.food.com/recipe/sourdough-malt-beer-bread-133177 (may not work)