50 g yeast
4 dl water, lukewarm
1 teaspoon salt
100 g Agrain® Spent Beer Grain Flour (IPA)
400 g wheat flour
3 tbsp olive oil
Dissolve the yeast in the water. Add salt and Spent Beer Grain Flour IPA and mix well. Add the wheat flour little by little and knead the dough until it is smooth, soft and elastic (either on the counter or in a mixer).
Rub a bowl with a bit of olive oil and let the dough rise for an hour. You can also use half the yeast and let the dough rise in the fridge overnight - this is where the smoked flavour really develops well.
When the dough has risen, knead it well and divide into 6-8 pieces, which are rolled into long strips, ready to be twisted around the bread stick - now they are ready to be baked over the fire. When the dough no longer sticks to the stick, they are baked and ready to eat. If you can't make a fire, you can also twist a strip and put them in the oven on a piece of baking paper.