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Rye bread with 03 Stout Spent Grain Flour

Rye bread with 03 Stout Spent Grain Flour

Skill level: Medium
Preparation time: 3 hours
Amount: 1 loaf

Ingredients

250 g water (amount 1)

65 g fine øland wheat flour (Alternativ: sifted wheat flour or whole wheat flour.)

65 g liquid rye sourdough

65 g popped rye

40 g 03 Stout Spent Grain Flour

50 g sunflower seeds

25 g flax seeds

10 g salt

8 g yeast

175 g Svedje Rye Flour

185 g water (amount 2)

Here's how

  1. The day before baking, soak all the ingredients except Svedje rye flour, yeast, and water (amount 2).
  2. Cover and leave on the kitchen counter.
  3. The next day, add the remaining ingredients and knead for 12 minutes at low speed.
  4. Let the dough rest for 30 minutes.
  5. Coat the rye bread with a mixture of blue poppy seeds, flax seeds, and oat flakes.
  6. Allow it to rise/ferment for about 1 hour in a bread tin.
  7. Place it in the oven at 250 degrees Celsius, then reduce the temperature to 180 degrees Celsius, and bake the rye bread for about 45-50 minutes until the core temperature reaches 96 degrees Celsius.

This recipe was developed by CBP.

Nutritional content

Energy (kJ) 1.398
Energy (kcal) 334
Fat (g) 9,0
- of which saturates (g) 1,2
Carbohydrate (g) 45,2
- of which sugars (g) 2,2
Dietary fibre (g) 12,0
Protein (g) 11,5
Salt (g) 2,3

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