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German beer

I got the recipe for this wonderful and fragrant bread from my usual book Salt and Pepper collection several years ago, this book is a wonderful source of recipes , "bread of the world" ... and I'm doing them a bit 'all, recipes are easy and difficult, but all well explained and guaranteed result.
As I have said on other occasions, I love the bread, I like flour "big" I find them very tasty and good to eat with butter, jam, honey, salmon, herring (in food are very Northern!) And when I find bread recipes I attempt very willingly.
This bread is made with yeast (just 5 grams, but a long rise, the first batter in the morning at 10am and the day after cooking at 18) the first time that I never use a bread because I do not know Licola the recipe, next time almost always.
Ingredients:
5 grams of fresh yeast bio
1 tablespoon malt extract
1 tablespoon honey
330 ml of stout or dark beer
400 grams of flour (I O)
100 grams of rye flour
100 grams of wheat flour
1 / 2 teaspoon salt
25 grams of butter for brushing
beer
rye or wheat to decorate (I pumpkin seeds and sunflower seeds)

I crumbled yeast in a bowl I added the malt extract, honey and beer and I mixed until the yeast is completely dissolved.
At this point I put the flour and salt in the bread machine, program mix, I added the butter, the dough with yeast and I work until dough is firm and less sticky. I put in the bowl, I covered with plastic wrap and let rise overnight in a room in the morning is fresh and needs to I put it in my oven, with the lights on until 14 pm It was more than doubled. At this point I have taken over and put on pastry, deflated, re-formed into a ball, put in a pan and the pan inside a polythene bag inflated. Ben locked up in the oven with the light on, other 4 / 5 hours, until doubled. Then the oven at 200 ° C, brush the bread with beer, sprinkle with various seeds, cut the surface with sharp knife. Bake for 40 minutes, then lower the heat of the oven and keep it directly on the grill again until, by tapping on the bottom produce the classic sound of baked bread. E 'bread to try.