I took a look at my pantry and saw several jars, bags and containers of random flour I’ve been using over the last few months and thought ‘I wonder what would happen if I put all of this into one loaf?’ This bread has a lot going on. Using bread, spelt, whole wheat, rye and spent grain flours combine to make a really delicious and flavor packed loaf.

Schedule: I based this loaf off of my bakers yeast schedule.

Ingredients:

Dough

• 360g Bob’s Red Mill bread flour
• 35g King Arthur whole wheat flour
• 35g Bob’s Red Mill spelt flour
• 35g Bob’s Red Mill dark rye flour
• 35g spent grain flour (see the tutorial)
• 390g filtered water
• 11g sea salt
• 2g bakers yeast

Method:

I started with a 40 minute autolyse with all of the flours and all of the water.

After mixing the dough, I performed 4 stretch and folds within the first 90 minutes, separated by 20 minutes.

I proofed for 40 minutes in the banneton before scoring it with a lame and placing it in the dutch oven.

I baked the loaf in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 15 minutes.

Result:

This bread is packed with flavor. The biggest contributor to that flavor is the spent grain flour which kinda dominates the others. This is a great all-purpose bread whether you plan on using it for toast, sandwiches, garlic bread or just nibbling on with some jam. The color is also very close to that of a bread baked with whole wheat flour in the same percentage as all of the other flours I used in this one.

I’ll be making this one again for sure. Next time I’ll probably scale back the spent grain slightly and maybe add some cornmeal too.

My Baking Notes

• Ambient Temperature: 71’F
• Started autolyse @ 11:40am
• Water temp: 93’F
• Dough was 86’F at autolyse
• Mixed @ 12:25pm
• Dough was 79’F after mixing
• 4 stretch and folds over first 90 minutes
• Started proof @ 5:17pm
• Into oven @ 5:57pm