Recently I’ve been working on a multigrain sourdough, including sprouted spelt, einkorn, rye and flax meal. With colorful leaves starting to appear outside, I was inspired to do a Fall-inspired version. And what better way to celebrate Fall than to use Oktoberfest beer as the liquid in my flaxmeal soaker. 
I also added some barley malt syrup to bolster the maltiness of the Märzen style beer and also to soften the earthy flavor of the flax. It turned out to be a fragrant tasty loaf (despite needing some practice on my stenciling and scoring.) 
Happy Baking!