Hot dogs with 01 Spent Grain Flour

Hot dog buns:

1. Dissolve the yeast in the water.
2. Mix the flour, sugar and salt together.
3. Add half of the flour mixture to the water and mix well.
4. Add the egg and stir it into the dough.
5. Add the rest of the flour mixture a little at a time while stirring.
6. Once the dough has come together, add the softened butter and mix for 8 minutes.
7. Once the butter has been mixed into the dough, let it rise in a warm place for an hour with a damp tea towel over it.

Fried Onions:

1. Cut the onions into thin rings.
2. Pour flour into a deep plate and place the onion rings in the flour. Make sure to separate all the onion rings from each other and that the flour is well distributed over all the onion rings.
3. Place the onions in a sieve and sift out the remaining flour.
4. Heat the oil in a pan. Test if it is hot enough by adding a small onion ring – it is ready when bubbles form around the onion ring.
5. Fry the onion rings in badges and remove them with a slotted spoon when they have browned.
6. Place them on a paper towel to absorb any excess oil and sprinkle them with coarse flake salt and leave them to cool completely.

Cucumber salad:

1. Finely cut the cucumber or slice it on a mandoline.
2. Dissolve the sugar in the boiling water and then add the vinegar.
3. Season to taste with salt and add peppercorns.
4. Add the cucumber and leave to infuse for at least 2 hours.

Pickled red onions:

1. Bring sugar, water and vinegar to a boil in a saucepan.
2. Add the onion and cook for 2-3 minutes.
3. Remove the onions with a fork and pour them into a clean jam jar.
4. Reduce the stock over high heat without a lid for about 5 minutes.
5. Pour the stock over the onions and leave to cool.
6. The pickled red onions can be stored for a couple of weeks in the fridge if you don't eat them all.

Baking:

1. When the dough has risen for an hour, turn the dough out onto a floured surface and roll it into a sausage.
2. Cut it into either 14 large pieces or 20 small pieces and roll into oblong buns.
3. Place your buns on two baking trays, flatten them and let them rise for 30 minutes under a damp tea towel.
4. When the buns have finished rising, give them a little pressure to get the size you want.
5. Let them rise again for an hour under a damp tea towel. (You can choose to brush your loaves with beaten egg and/or sprinkle with sesame seeds.)
6. Preheat the oven to 220 °C. Bake the loaves for 10-14 minutes depending on their size. Let them cool, and they are ready to serve.

NOTE. Nutritional information is for hot dog buns only.