Ingredients

• 50 g of blond or amber spent grain flour
• 200 g of wheat flour
• 20 g of baker's yeast
• 5 g of salt
• 12,5 g of sugar
• 15 g of soft butter
• 1 egg
• 4 cL lukewarm milk
• 10 cL of lukewarm water
• Provide an egg yolk and small seeds (sesame, poppy, etc.) for the gilding of the bun.

Preparation

• Mix the water and the milk and add the crumbled yeasts. Leave to rest for ten minutes.
• Mix the flours, salt and sugar.
• Add the water/milk/yeast mixture to the dry mixture and start kneading.
• Add the previously beaten egg.
• Finally add the softened butter.
• When the dough can form a ball, put it in a covered container.
• Leave the dough to rise for 2 hours at room temperature or in a proofer.
• Peel off the dough stuck to the walls, put it into a ball and weigh it.
• Divide the ball into 4 and form dough pieces by hand.
• Place the dough pieces on a baking sheet and leave to rest for another hour.
• Bake for 10/12 minutes in a preheated oven at 200°C.