Bread with spent grains Monsieur L Batch #1


  • 3 cups spent grains (
  • 6-8 cups all purpose flour
  • 1 cup crushed nuts
  • 1,25 cups warm water
  • 0,25 cup brown sugar cane
  • 0,25 cup cassonade
  • 1 tspn salt
  • 1 beaten egg
  • 0,25 cup milk
  • 1 packet dry active bakers yeast


  • Mix yeast water and sugar in a bowl to activate yeast. Allow 30 min for yeast to activate.
  • Add yeast starter, salt, egg, spent grain, and milk in a bowl and slowly add flour.
  • Knead dough until it is smooth and no longer sticky.
  • Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough.
  • Split your dough into the desired amount of loaves and place on a cookie sheet over a thin layer of cornmeal.
  • Allow loaves to rise again and then score the loaves with a knife.
  • Bake at 200ºC for 45 minutes or until the bread is desired color and a knife comes out clean after being inserted into the center.