Malty Seed Bread ‒ Maltainen siemenvuokaleipä

Continuing with the theme "how to use the leftover mash from beer brewing". An oblivious use is of course baking bread. This particular recipe is mostly based on this mämmi bread and this flax bread.

- 5 dl water
- 50 g yeast
- 5 dl barley mash
- about 12 dl dark wheat flour
- 1 dl flax or hemp seeds
- 2 teaspoons salt
- 1 tablespoon dark syrup
- aniseed

Dissolve the yeast in lukewarm water. Mix in the mash, most of the seeds, the syrup and the aniseed. Add the flour little by little, keep stirring all the time. Last but not least, throw in the salt and mix it well.

Now you should have a runny dough. Pour it into an oiled baking tin. Cover with a towel and leave it in some warm place for an hour. Sprinkle the remaining seeds on the bread for decoration. Bake in a 200°C oven for about forty minutes.

Nutritional values / 1500 g:
energy 3630 kcal
fat 45 g
protein 134 g
carbohydrates 650 g
fiber 82 g