Mix the flour with dry ferment and spices. Mix the beer with warm water and knead into the flour with the mixer. Cover the dough and let it rest for about 10 minutes.
Knead again by hand, form two loaves and let rise covered for 30 minutes.
Bake the loaves at 200 °C hot air for about 45 minutes. Immediately remove from hot tray and let cool.
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