Draff Party Bread – with yeast

Ingredients for 1 servings:

• 250 g flour
• 130 g spent grain
• 1 tsp salt
• 1 cube of yeast
• ½ tsp honey
• 250 ml wheat beer
• 1 handful of nuts or seeds
• 1 tbsp fried onions
• possibly bread spice mix

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

simple, but a bit more time-consuming

This is the amount of dough for 1 loaf of bread. Crumble the yeast into the lukewarm (not warmer) beer and dissolve it with half a teaspoon of honey. Let the mixture stand for a while until the yeast begins to work (ferment). This takes about 10 minutes. In the meantime, combine the flour with the spent grain and salt. Add the yeast, beer, and honey mixture and mix thoroughly. Finally, add the nuts or seeds and the roasted onions. If the dough is still a bit too weak, you can also refine it with bread spice. Mix the ingredients well, cover, and let the dough rise in a warm place for about 1 hour. This dough is a bit tough and sticky. If you want to shape it into a loaf, you’ll probably need to add more flour, but I haven’t tried that yet. After the hour of resting time, pour the dough into a loaf pan lined with baking paper or fill silicone muffin cups with a tablespoon of batter. Caution: Don’t use paper baking cups! The dough will unfortunately bake hard in them. Let the dough rise for another 10 minutes. In the meantime, preheat the oven to 220 degrees Celsius (convection oven). Bake the bread in the loaf pan for 40 minutes, or in the muffin cups for 30 minutes. Other flavor variations include: sun-dried tomatoes, olives, herbs (e.g., rosemary, sage, thyme, etc.), grated cheese, ham, or even grated carrots or zucchini. Squeeze the latter out before adding to prevent excess liquid from entering the batter.