Brewer's Rye Bread
Give your baking a sustainable twist with this hearty Brewer's Rye Bread, a delicious way to repurpose brewer’s spent grains into a rustic, flavorful loaf. This recipe combines the earthy goodness of rye flour with the subtle sweetness of honey and optional caraway seeds for an extra hint of spice. With its golden crust and tender crumb, this easy-to-make bread is perfect for sandwiches, slathering with butter, or serving alongside soups and stews. Designed for eco-conscious bakers, this recipe transforms leftover brewing grains into a wholesome treat, proving that sustainability can be both simple and delicious. Whether you’re a homebrewing enthusiast or just looking to try something new, this homemade rye bread is sure to impress!
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Ingredients
- 120 grams Brewer’s spent grains (well-drained)
- 250 grams Rye flour
- 150 grams All-purpose flour
- 7 grams Active dry yeast
- 30 grams Honey
- 10 grams Salt
- 300 milliliters Warm water (around 40°C/105°F)
- 10 grams Caraway seeds (optional)
- 15 milliliters Olive oil
Directions
Step 1
In a large bowl, combine the warm water and honey. Stir until the honey is fully dissolved. Sprinkle the yeast over the top and let it sit for 10 minutes until it starts to foam.
Step 2
Add the brewer’s spent grains, rye flour, and olive oil to the bowl, and mix with a spoon or spatula until combined.
Step 3
Gradually add the all-purpose flour, salt, and caraway seeds (if using). Mix until the dough starts to come together.
Step 4
Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. If the dough is sticky, sprinkle in a little more flour, one tablespoon at a time.
Step 5
Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Step 6
Punch down the dough to release air, then shape it into a round or oval loaf. Place the loaf on a baking sheet lined with parchment paper. Cover it again and let it rise a second time for about 30-40 minutes.
Step 7
Preheat your oven to 220°C (425°F). If desired, lightly dust the top of the loaf with flour or score the surface with a sharp knife for an artisan-style look.
Step 8
Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 9
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (895.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1777.0 |
| Total Fat 25.0g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3954.1mg | 0% |
| Total Carbohydrate 357.1g | 0% |
| Dietary Fiber 59.0g | 0% |
| Total Sugars 28.4g | |
| Protein 70.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.9mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1967.8mg | 0% |
Source of Calories