I'd like regular ancestral cooking emails!
Rye loaves made with 50% spent grain from my ancestral ale and 50% wholegrain rye flour. The left one is flavoured with fennel seeds, the right one studded with raisins and orange zest.
I didn’t use any sourdough starter with these loaves…the leavening is solely from the yeasts that were left coating my spent grain after the ale-making process.
They are dense, boozy and delicious!