Bochum Dark Beer Bread

A delicious rustic dish that tastes great fresh from the oven with Westphalian ham or with salt butter and radishes.

Sift both types of flour into a large baking bowl, form a bulge in the center, sprinkle the fresh spent grain and ground coriander over the flour. Warm half of the black beer very slightly and let the yeast melt in it. Shape it into the flour and mix it with a little bit of flour.

Heat the butter in a saucepan, add the sugar, the whipping cream and the salt and the remaining black beer. Add this mixture to the dampfl form and prepare the whole thing into a smooth dough. Return the dough to the baking bowl form and cook for half an hour. Then knead repeatedly, form into two long rolls and shape into the lightly greased loaf pans. Leave for about 15 min and brush with a little black beer. Bake at 1800 C for about 60 min.

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