Forget where I got this recipe, it isn't mine. made bread last month with this as a base but adjusted some ingredients by combining another recipe as well as info from my bread machine using butter and dried evaporated milk instead of the oil and less sugar. turned out great. usually when we have a stew or something similar will make bread. usually have the grain it in the freezer and defrost it. the water needs to be adjusted. also think I used 1.5 cups of grain
Spent Grain - Bread
1 cup warm water
4 Tbsp sugar
2 cups spent grain
1 pkg dry bakers yeast
1 Tbsp salt
2 Tbsp vegetable oil
3 to 3 1/2 cups bread flour
Combine sugar and yeast with warm water. Add salt, oil, spent grain, and 1 cup of the flour. Mix well. Stir in enough of the remaining flour to make a stiff dough.
Knead well, cover, and let rise for several hours (until doubled). Punch down and shape into two loaves. Place on a greased baking sheet, cover, and let rise until doubled.
Bake at 425 degrees F. for 20 minutes. Reduce heat to 375 degrees F. and bake for 10 more minutes or until nicely browned.
(Again I use a bread machine for all of this)
Peter Reinhart's Spent grain bread - might as well use the recipe of a master baker...
Spent Grain Bread
Soaker
227g whole wheat flour
4 g salt
170g water
Soak for 12-24 hours
Biga
227 g whole wheat flour
1 g instant yeast (yes 1/4 tsp)
170 g filtered or spring water at room temp 70F
refrigerate at least 8 hours, up to 3 days. remove for 2 hours before mixing to take off chill.
Dough
Combine soaker, biga and the following
3/4 cup spent grain
56.5 g whole wheat flour
5 g salt
7 g instant yeast
42.5 g honey or agave or sugar or brown sugar
1 T / 14g vegetable oil, optional
Proof for 45-60 minutes til 1-1/2 times
Shape into loaves - proof for 45-60 minutes until 1-1/2 times
Heat oven to 425F, steam pan in oven or use a mister bottle, reduce heat to 350 and bake for 30 mins, rotate and bake another 20-30 until rich brown, hollow when thumped, and 200F internal temp. Cool 1 hour before serving.
The grain is soft - no need to grind them for bread recipes...
Do you grind the spent grains further or just use them as is?
You can use them as is, they are already soaked and soft. The grain makes the bread similar to a multigrain bread that you buy at specialty markets. I use regular flour or bread flour, several times I've use wheat/whole wheat and the bread was very heavy and not as good. Experiment with several recipes and techniques, one five gallon brew leaves a lot of grain and flour is inexpensive. If you have an "other half" that likes to bake this is also a way of keeping them involved.
how you been? how's the paper business?
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