Prozythénio: A Sourdough Innovation in Sustainable Bread by BREAD B.C.
The journey of Prozythénio, a groundbreaking sourdough bread, began with a shared passion for sustainability between BREAD B.C. and Anastasiou Brewery in Halandri. Their collaboration took root during the “Cook Smart, Save Food” event on April 13, 2024, celebrating the completion of the European FoodRUs program.
At the event, we met Fotis Anastasiou, whose commitment to craft brewing inspired us to explore new ways to reduce food waste. This connection sparked a creative partnership grounded in circular practices and sustainable food production.
Sustainability Starts with Food Waste Awareness
Gerasimos Lymberatos, scientific coordinator of the FoodRUs project, shared research from schools and daycare centers in the Municipality of Halandri that highlighted the importance of tackling food waste early. Motivated by these findings, the BREAD B.C. team sought ways to integrate sustainability into every aspect of our baking process — including developing an eco-friendly artisan bread that reflects our core values.
From Brewery to Bakery: How to Bake with Spent Grain
One of the most significant outcomes of this collaboration was our discovery of the potential in spent barley grain, a byproduct of beer brewing. Rich in dietary fiber and protein, this ingredient offered a unique opportunity to craft a nutrient-dense, sustainable bread.
If you’re wondering how to bake with spent grain, the process requires balancing moisture, texture, and fermentation. In May 2024, we began developing a recipe that incorporated 30% spent barley grain into a 100% sourdough bread made with einkorn spelt flour. The result is Prozythénio—a hearty, flavorful loaf that combines tradition with sustainability.
A Sustainable Sourdough Bread Recipe That Comes Full Circle
Our commitment to the circular economy didn’t stop with bread. Inspired by ancient traditions where beer is believed to have originated from fermented bread, we closed the loop by turning surplus bread into a new craft beer. This approach not only reduces waste but supports a system where food is repurposed and reborn.
BREAD B.C.’s Mission: Eco-Friendly Artisan Bread for a Better Future
With Prozythénio, BREAD B.C. has created more than a loaf—it’s an expression of innovation and care for the planet. This sustainable sourdough bread recipe uses upcycled ingredients like spent barley grain to minimize waste and maximize flavor and nutrition.
Our goal is to lead by example, showing that eco-friendly artisan bread can be both delicious and conscious. As we continue to honor traditional sourdough baking methods and explore the boundaries of food innovation, we stay committed to making the most of every ingredient. Prozythénio is just the beginning of what’s possible.
