House Bread with Spent Grain

This is a wonderful all occasion bread. We enjoy it in the morning with Pascale’s homemade Apricot jam and little Irish salted butter. Aperitif* with cheese and hummus

Here is the basic recipe: 500g of Bread Flour, 180g of Spent Grain, 3tsp of Salt and 2-3 tsp of yeast.

Aperitif: French excuse to eat and drink in the afternoon.

Yeast	3tsp
Flour	500g
Salt	3-4tsp
Spent grain (Barley from Brewing Beer)	160-200g

1. Make start consisting of 200g of flour and 200g of warm water (110-120F degrees) and 2tsp of yeast, place in a non-metallic container and let it ferment for 3 to 6 hours.
2. Place 300g of bread flour, 3 tsp of salt and tsp of yeast, mix well, add the 200g of spent grain.
3. Add starter to flour and grain mixture in a mixer with bread hook.
4. Add testoon of yeast win a glass container with 1/2 cup of warm water 110-115F degrees.
5. Mix until dough doesn’t stick to mixing bowl cover with platic wrap and cover with towel.