Thomas' spent grain bread

Ingredients for 1 servings:

• 250 g spent grain
• 250 g wheat flour
• 250 g wholemeal flour (spelt, rye, wheat)
• 1 packet of dry yeast
• 1 medium-sized onion(s), diced
• 250 ml beer
• 2 tsp salt

Instructions

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

The bread from the show brewing day

Combine all dry ingredients and the diced onion in a large bowl until a smooth crumb forms. Make a mound in the bowl and add the beer around the “island.” Mix with a mixer and dough hook until a firm dough forms. Let this dough rise for 1 hour (in a warm oven at 50°C top/bottom heat), then knead thoroughly and let rest for another 20-30 minutes. Meanwhile, preheat the oven and, if available, a pizza stone to 250°C top/bottom heat. After the resting time, place the well-formed loaf on the pizza stone. Place a cup of water in the oven. Now reduce the temperature to 220°C, and after a quarter of an hour, reduce it to 180°C. After 40 minutes, remove the loaf and wrap it in a cotton cloth. Lightly moisten the cloth and let the bread cool. Tip: Instead of the onion, you can also use diced ham, nuts, or sunflower seeds. Note: Despite the many recipes for spent grain bread here in the forum, my version was not yet available and so I was urgently asked to make the recipe for the bread, which was gobbled up in no time on the demonstration brewing day, available.