Spent grain bread made from rye sourdough

Ingredients for 1 servings:

• 65 g wheat flour type 1050
• 65 g water
• 2 g fresh yeast (2 – 3 g)
• 180 g wholemeal rye flour, finely ground
• 180 g water
• 35 g starter (rye starter)
• Pre-dough
• sourdough
• 300 g wholemeal rye flour, finely ground
• 70 g wheat flour type 1050
• 150 g spent grains (brewer’s grains)
• 15 g salt
• 1 tsp bread spice mix made from anise, fennel and coriander seeds
• 1 tsp caraway seeds
• ½ tsp blue clover
• 70 g water, depending on the moisture content of the spent grain, the amount must be adjusted. The dough should not be too soft.

Instructions

Working time approx. 1 hour; Rest time approx. 17 hours; Cooking/baking time approx. 1 hour; Total time approx. 19 hours

very long fresh, spicy and aromatic

First, mix the pre-dough ingredients together until there are no lumps, cover with cling film and let rest at room temperature for 16 hours. Also mix the sourdough ingredients together until there are no lumps, and cover with cling film and let rest at room temperature for 16 hours. After this time, clearly visible bubbles should be visible on the surface of the pre-dough and sourdough. For the main dough, knead all ingredients together on speed 1 of the food processor for 5 minutes. Then knead for another 3-4 minutes on speed 2. Then let the dough rest for 30 minutes at room temperature, covered with a linen cloth. After the resting time, knead the dough on a lightly floured work surface and shape it into a loaf. Place it in a lightly floured bowl or proving basket. Cover with a linen cloth and let rest in a warm place for about 60 minutes. In the meantime, preheat the oven to 250°C (480°F) (possibly with a baking stone and a baking tray on the oven floor). After the dough has rested, place it in the oven and pour a glass of water onto the preheated baking tray (caution – risk of burns) and quickly close the oven door. After 15 minutes, release the steam by opening the oven door and reduce the temperature to 210°C. Now bake the bread for about 40 minutes. You can check whether the bread is done either by checking the internal temperature. This should be 98°C or by tapping the bottom of the bread. You should hear a dull, hollow sound when you tap the bottom of the bread. If you like a nice crispy crust, you can bake the bread for another 10 minutes with the oven door slightly open. I always put a wooden spoon between the oven door and the oven. Let the bread cool completely on a wire rack and ideally wait to slice it the next day, as the crumb needs time to develop its full flavor.