Spent Grain Bread

I have actually found some old un-posted recipes for the blog and it would be a shame not to share them. 

One of which that I have baked for a long time is spent grain bread. Made with spent beer grains that are mixed with a bread dough, this bread achieves an excellent shelf life. The one thing the pay attention to is to reduce the bulk water amount slightly. From their use, spent grains are variable in their water content thus the reduction of the bulk water amount. Spent grains can have a water content of approx. 70-75%.

Recipe

For a dough weight of 1928g / 2 pieces, each 964g

Monheim Salt Sourdough Process

Dissolve the starter and salt in water and the mix in the rye flour until lump-free. Beginning temperature of 35°C falling to 20-22°C / maturity time 18-24 hours. It is possible to carry out this  sourdough process to 72 hours, if so, reduce the temperature to 15°C.

Main dough

Production

• Dissolve the yeast and salt separately in water, then mix with the sourdough and the rest of the ingredients for 6 minutes on slow speed. Then knead for half a minute on a fast speed setting. If the dough appears too firm on account of the spent grains, you are welcome to add some water. 
• After making the dough, let it mature for 20 minutes. 
• To work up, divide the dough into your preferred sizes and form unto round loaves. Place into proofing baskets with the seam-side down. 
• Once ⅔ proofed (approx. 30 minutes) turn the loaves out of the proofing baskets. Bei erreichter 2/3 Gare (ca. 30 Minuten) die Teiglinge aus dem Gärkörbchen kippen. Allow the dough to rise another 5-10 minutes before baking. 
• Bake the loaves in the oven preheated to 250°C with strong steam. Release the steam after the desired crust cracking has formed-  Schwaden nach der gewünschten Rissbildung ablassen – this should take 5-6 minutes. 
• After releasing the steam, reduce the oven temperature to 195°C.
• Total baking time for a dough size of 900g takes about 50-55 minutes.