Wholemeal spent grain bread with spelt, wheat and rye sourdough

Ingredients for 1 servings:

• 175 g wholemeal rye flour
• 175 g water
• 50 g sourdough (sourdough starter)
• 450 g wholemeal spelt flour
• 450 g whole wheat flour
• 350 g spent grain
• 250 g water
• 20 g salt
• 20 g yeast
• 3 tbsp oil
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

makes 2 loaves

Prepare the sourdough the day before by mixing all the ingredients. On the day of baking, knead all the ingredients with 350g of the sourdough starter until a relatively soft dough forms. The amount of water must be adjusted according to the water content of the spent grain. Let it rest briefly. Meanwhile, grease two 25cm loaf pans (Königkuchen), divide the dough in half, and knead briefly. Pour the dough into the pans. Cover and let rise for 1-2 hours, until noticeably larger. Bake in a preheated oven at 200°C for about 45 minutes. Test for doneness.