Spent grain wholemeal bread with sourdough and whey

Ingredients for 1 servings:

• 200 g wholemeal rye flour
• 200 g water
• 50 g starter
• 300 g whole wheat flour
• 300 g water
• 3 g yeast
• 500 g whole wheat flour
• 350 g wholemeal spelt flour
• 500 g spent grain
• 100 g wholemeal rye flour
• 30 g salt
• 25 g yeast
• 2 tbsp oil
• 250 ml whey or as needed, as the water content of the spent grain can vary greatly

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 10 minutes

for 3 loaf tins of approx. 30 cm each

Make the sourdough the day before. Mix all ingredients together, cover, and let it sit at room temperature. The next day, take 400g of sourdough and knead the pre-dough with the remaining ingredients. The dough should be smooth and soft. Grease three 30cm loaf pans and divide the dough into three strands. Shape the strands and place one in each loaf pan. Cover and let rise for 1-2 hours. The dough should have noticeably increased in size, at least by half. Preheat the oven to 200°C (400°F). Place in the oven and bake for 40-50 minutes.