1/2 tsp active dry yeast (not rapid rise)
3/4 c water (room temperature)
3/4 c spent grain from brewing, still damp and at room temperature
1 1/2 c bread flour
4 cups bread flour
1 cup water (room temperature)
2 tbsp honey or molasses
2 tsp salt
- Preparazione → 20 plus rising min
- Cottura → 20 min
- Difficoltà → Media
1 For the Sponge:
I keep my spent grain in the freezer, so first step is to hack it apart and defrost a 3/4 cup of it in the microwave, not hot, u want it at room temperature.
2 In a big blow mix all the sponge ingredients with a spatula to create a stiff, wet dough. Cover and let the sponge sit at room temperature for at least five hours, if not overnight. I let mine sit while im at work.
3 For the Dough:
Mix the water, honey/molasses, flour, and the sponge in the bowl of a mixer, using a spatula. Mix the dough with your dough hook attachment on a slow speed for about 10 minutes
4 Add the salt. Continue mixing with the dough hook for another minutes. (seems really important to add the salt at the end, dosn't rise properly if u put it in from the start)
5 You want a dough that’s smooth and tacky but not actually glue-like. If its too sticky add a bit more flour.
Grease a big bowl with oil, put the dough in and let it rise for 2 to 4 hours. Cover it with a cloth or plastic wrap.
6 On a floured surface divide the dough into 2 cylinder shapes. Put them seam side down each into there own bread tin, greased with a bit of spray and cook. Cut two slits in the top of the beard with a sharp knife.
Let them rise again for 45 minutes.
7 Put a deep metal pan or cast-iron skillet on the lowest shelf of the oven, and a rack in the middle of the oven for the bread. Set the oven to 230 C.
8 When the oven is ready, pour 2 cups of hot water (not boiling) into the metal pan in the bottom of the oven. Put ur bread on the middle rack. The water will steam the bread, giving it the most beautiful shiny crust.
9 Bake for 15 mins. Check ur beads, if they uneven turn then, and bake for a further 5-10 minutes. I find if im using white flour they only need a extra 5 mins, but with a heavier stone ground or brown flour they need the full 10!
10 This bread freezes well, and makes lovely toast. Enjoy