A hearty and flavorful bread made with spent grains, perfect for any occasion.
Combine the warm water and sugar in a large mixing bowl and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the spent grain, salt, and 2 cups of flour to the yeast mixture. Stir until combined.
Mix thoroughly to ensure the spent grains are evenly distributed.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
The dough should be soft but not sticky.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Kneading helps develop the gluten, giving the bread its structure.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.
A warm, draft-free environment is ideal for rising.
Punch down the dough and shape it into loaves or rounds. Place in greased bread pans or on a baking sheet.
Use a light touch to avoid deflating the dough too much.
Let the shaped dough rise again until doubled, about 30 minutes.
Cover the dough to prevent it from drying out.
Bake in a preheated oven at 375°F for 30-40 minutes until golden brown and sounds hollow when tapped.
Rotate the pans halfway through baking for even browning.
Cool the bread on a wire rack before slicing and serving.
Allowing the bread to cool prevents it from becoming gummy when sliced.
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