Mix the ingredients listed below and let it ferment for 6 hours:
60 g whole wheat sourdough, mature, hydration rate 100%
230 g dark rye flour (stone-ground)
230 g water
334 g bulgur
325 g beer (oatmeal stout)
and let it ferment for 10 h.
328 g dark rye flour
329g whole wheat flour
430 g water
Mix the sponge with the whole- rye flour, add water and the whole-wheat flour in mixing bowl.. Mix with your hand until all the flour is hydrated, cover with a plastic bag and leave it for 30 minutes. Add salt and knead by hand until it is thoroughly combined. Let it rest in the bowl for another 30 minutes.
Divide the dough and put it on a countertop. Shape the loaves.
Place the shaped loaves in oiled loaf pans and cover with plastic bags. Proof them for 5 hours and put them in the oven preheated to 450 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Remove loaves from the pan and bake for 10 minutes (350 F)
These breads go to yeastspotting at Wild Yeast Blog.