Summary

Ingredients

• 250 g flour
• 130 g spent rains
• 1 teaspoon salt
• 1 cube yeast
• 0.5 teaspoon ½ honey
• 250 ml wheat beer
• 1 handful nuts or grains
• 1 tablespoon fried onions
• possibly bread spice mix

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Instructions

1. This is the amount of dough for 1 box of bread.
2. Crumble the yeast into the lukewarm, not warmer, beer and dissolve it with half a teaspoon of honey. Let the mixture stand a little until the yeast starts to work (ferment). This takes about 10 minutes.
3. In the meantime, mix the flour with the spent grains and the salt. Add the yeast-beer-honey mixture and stir carefully. Finally, add the nuts or grains and the roasted onions and, if necessary, refine the dough with bread spices, if it is still a little too limp. Mix the ingredients well and cover the dough in a warm place for about 1 hour. This dough is a bit tough and sticky. If you want to shape a loaf you would probably have to add more flour here, but I haven`t tried that yet.
4. After the hour of rest, pour the dough into a loaf pan lined with baking paper or one tablespoon of dough each in silicone muffin molds. Warning: do not use paper liners! Unfortunately, the dough sticks in it. Let the dough rise again for about 10 minutes. In the meantime, preheat the oven to 220 degrees. Bake the bread in the loaf pan for 40 minutes and in the muffin cups for 30 minutes.
5. Other flavors are: dried tomatoes, olives, herbs (e.g. rosemary, sage, thyme, etc.), grated cheese, ham or grated carrots or zucchini. Squeeze the latter out before adding so that there is not too much liquid in the dough.