Sourdough Malt Beer Bread

Experiment with different beers in this bread.

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.

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.

Slash loaf with a very sharp blade.

Bake for 30 to 50 minutes , depending on shape of loaf.

Remove from pan and cool on wire rack.

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