Rye Sourdough Bread {100% rye with beer and molasses}

Pre-ferment :

1. The night before you are planning to bake the bread. In a large bowl mix together rye sourdough starter, dark rye flour and the cold beer. Cover with a lid, or a disposable plastic shower cup and leave to ferment for 8 hours in a warm place, such a kitchen counter. 

Making, shaping and baking the loaf :

1. The next day. In a small bowl, mix together the dark rye flour and the salt. 
2. Add the rye flour and salt mix to a bubbling pre-ferment, add hot water and mix with wooden spoon until smooth and well combined.
3. Grease with vegetable oil 500 gram capacity loaf pan, and put the dough mixture in, smoothing the top of  with a plastic scraper or a spatula. Sprinkle extra rye flour on top for decoration. 
4. Cover the pan with a disposable plastic shower cup and let it rise for 2 hours. The dough its ready when cracks and air holes appear on the floured surface. 
5. Preheat the oven to 250ºC and place deep roasting dish in the bottom of the oven.
6. Remove the plastic shower cup covering the loaf and place the loaf pan in the oven. Pour about 2 cups of water into a roasting dish which was heating up the in the oven. Close the oven and lower the temperature to 220ºC. Bake the bread for about 40 minutes.
7.  Let it cool on a wire rack. Perfectly baked bread should sound hollow when tapped on the bottom.

Happy baking!