There was no bread left in our freezer, the drawer was completly empty, all the bread was eaten! So it rtime to stock it up again! But what should I bake? Looking around in the kitchen I rembered my spent grain flour and decided to bake a brewer bread once again.
It is always amazing how dark the dough turns when I add the spent grain flour. But when you consider that it has a fibre content of 50%, it is not so suprising! To soak the spent grain flour properly, I scalded it together with oat bran and spelt flour in hot whey. The smell of this hot soaker was incredible, malty and flavoursome!
The soaker keeps the bread fresh for a long time, and makes a great, soft crumb. I like the bread very much, it has a deep malty flavour with a hint of nuts – it’s a new favourite!
During lunch at work, a dear colleague and I discussed about bread making. I gave him some sourdough last summer as part of his wedding present as well as a recipe for Vinschgerl– a favourite bread of his wife and him. They bake this flatbread regularly but this time the taste of caraway seeds was overpowering the other fragrances, because the fresh batch caraway seeds he bought taste much stronger then the old one. “The bread taste more like a caraway flatbread”, said he and I was instantly dreaming of caraway seed bread.
I could not stop thinking about Caraway seed Bread during the day and when I was home I decided to bake some. I made a dough with some whole rye and wheat flour and a good portion of caraway seeds. I added some whey – a leftover of cheesemaking – to the dough, too.
The bread was baked with falling heat which gave a nicely crispy crust to the bread. The bread fits well with some hearty cheese, but is very delicious with some butter and salt, too.