Pour the beer into a large pot and bring to a boil. Use a large pot as the beer foams up tremendously as it comes to a boil. Reduce by half. We want a final amount of 225g of liquid. Cool down to room temperature.

In the bowl of your stand mixer hand whisk the yeast into the reduced, cooled beer until dissolved.

Add in all-purpose flour (1) and fine rye flour (1). Mix by hand until it is a homogenous, loose batter.

Cover with a towel and let rest for 30 minutes.

Add all the other ingredients except the raisins to the bowl. Using the hook attachment mix on slow for 5 minutes.

Scrape down the sides, add the raisins and mix on slow for another 5 minutes.

Take off the machine and let the dough rest in the bowl, covered with a towel, for 40 minutes.

Turn out the dough and round into a ball. Let rest on the counter for 20 minutes to relax.

Form into a football shape. This dough is quite stiff so it shouldn’t need flour while shaping. Place on a parchment-lined tray, cover with a towel and proof for about 45 minutes.

Bake at 200C(400F) for about 30 minutes.

Brush with butter as soon as it comes out of the oven.