Russian Hard Beer Bread

Mix all the ingredients together until the dough can stretch to a thin film. Ferment at room temperature for 50 minutes (until it doubles in size).

Divide the dough into 3 equal parts, cover with plastic wrap, shape into balls, and let rest for 30 minutes.

Spread a layer of filling (around 100g) onto the dough.

Roll the dough into a cylindrical shape and place it onto a baking tray.

Ferment in a warm (25°C) and humid environment for about 60 minutes.

When the dough has doubled in size, brush a layer of egg wash over the top.

Make cuts on the surface of the dough.

Preheat the oven to 170°C. Bake in the middle layer for about 30 minutes.