Spent Grain Bread Twists

Baking different types of bread from spent grains has long been on my baking list, but what are spent grains? In food production, spent grains are the residual malt from beer production.

Production of spent grains:

In malt houses, barley is biologically broken down by soaking and germinating. During this process, the starch it contains is partially converted into sugar – from barley comes malt.

During further processing in the brewery, the malt is crushed by mashing in order to obtain the desired structure. During the mashing process, the remaining starch is converted into sugar.

The following step occurs during the subsequent lautering: The brew flows through the malt cake (spent grains cake) at the bottom of the lauter tun, which acts like a filter and holds back the suspended solids from the brew. All solids from the mash are removed as spent grains and the clear liquid obtained is then used as wort for beer production.


Sourdough (Balkan sourdough) :

  • 145g Water 35°C
  • 100g T80
  •   45g Rye flour Type 960
  •   10g Starter

DT: 25-27°C  Maturity time: 15-18 Std

Main dough:

  • 650g T65
  • 200g T80
  • 250g Spent grains
  • 300g Sourdough
  • 550g Water 8-10°C

Briefly mix the ingredients and allow to stand for 30 minutes to autolyze.

  •    30g Salt
  •      4g Yeast


  • Add the salt and yeast and mix slowly for 8 minutes. Then mix for 1-2 minutes on a fast speed/ the dough should completely release from the side of the mixing bowl.
  • After mixing, the dough is placed in an oiled tub. 
  • Fold 1x after 40 minutes. 
  • Then the dough matures for 18-24 hours at 4°C in the refrigerator.
  • The dough tub should be removed from the refrigerator 45 minutes before continuing to work. By doing so the dough will be softer, will take on a better shape, have less resistance when working and the crumb will be more open. 
  • Before separating the dough pieces the oven should already be preheated to 250°C!
  • As accustomed, cut away the desired dough sizes, twist from both ends and place in a floured linen cloth. 
  • After an approx. 30 minute final proof slide the dough into the oven with steam 
  • Initial baking time for the twists is 15 minutes at 250°C
  • Then release the steam from the oven and bake at 235°C until well browned. 
  • Total baking time of about 30 minutes.