Biertreberbrot (German Spent Grain Bread)
A nutritious and fiber-rich loaf of spent grain bread can be crafted from leftover beer brewing ingredients.
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Instructions
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Preheat the oven to 500 F with a baking sheet or pizza stone on the lower third rack; remove and sprinkle cornmeal in a loaf-sized circle.
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Combine warm water, milk, honey, and yeast in a stand mixer, then let it sit for 10 minutes until bubbly.
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Add all-purpose flour, whole-wheat flour, and rye malt to the mixer; mix for 3 minutes on medium, then knead for 4 minutes on medium-high.
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Incorporate salt and knead on medium-high for an additional 3 minutes, until the sticky dough forms a ball and pulls from the bowl sides.
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Lightly coat a large bowl with olive oil, then transfer the dough into it.
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Perform a stretch-and-fold technique on the dough by folding the far side two-thirds over, then the near side over that, rotating the bowl 90 degrees and repeating twice more.
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Flip the dough, seam-side down, cover the bowl with a towel, and let it rise until nearly doubled, about 2 hours.
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Punch down the risen dough and turn it out onto a floured surface.
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Line the large bowl with a floured kitchen towel.
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Shape the dough into a round loaf by folding edges to the center, pinch seams, then place seam-side up into the towel-lined bowl.
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Cover the dough loosely with the towel and proof for 40 minutes, or until an indentation springs back partially.
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Carefully transfer the loaf onto the cornmeal, slash an X on top, place it in the oven, then immediately reduce the temperature to 450 F and bake for about 25 minutes until the internal temperature reaches 200 F.
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Remove the baked loaf and cool completely on a wire rack before slicing.