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Old 06-03-2009, 08:41 PM   #1
mcwiehler
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Default drying spent grain?

Just out of curiosity, do people dry their spent grain before making bread out of it? If so, how?

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Old 06-03-2009, 09:00 PM   #2
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In the past, I have been able to dry smallish quantities at a time by throwing it in the oven on low, spread out on a baking sheet. However for the amount of grain left after a full AG batch I consider that method insufficient. What would be better would be a rack/fan system like people use for making jerky or other dried foods.

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Old 06-03-2009, 09:10 PM   #3
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Yep, I say a box fan propped vertically on something with a window screen below the grain and another on top. This sandwich will keep it together and allow circulation. Leave it a day or two and it should be dry. Put it outside in the sun and it should take a little over a day. Outside it is impossible to keep birds out of it without it being screened up. They love that stuff.

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Old 06-03-2009, 09:15 PM   #4
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I personally have never dried the grains before using them.

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Old 06-04-2009, 09:23 PM   #5
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me either.. but it makes it hard cause of the water in them.. i have had a lot of mushy bread.. think i may start to dry them

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Old 06-04-2009, 09:39 PM   #6
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This may sound silly, but how do you make bread with the spent grains?

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Old 06-04-2009, 09:50 PM   #7
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Just add the grain to the dough.

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Old 06-05-2009, 12:37 AM   #8
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Quote:
Originally Posted by aekdbbop View Post
me either.. but it makes it hard cause of the water in them.. i have had a lot of mushy bread.. think i may start to dry them
If you add wet grain, you just have to adjust your ratios a bit. Don't add all the liquid in your recipe at once. Instead, add maybe 1/4 to 1/2 depending upon how wet the grain is, mix together thoroughly, then add the grain and mix together thoroughly again. You really want to make sure it's mixed together well. Give it a few minutes of mixing to let the liquids from the grain get worked into the dough completely and distributed evenly. After that if your dough is still too dry, add water a tablespoon or so at a time, being sure to mix thoroughly after every addition so the water is completely incorporated into the dough. If it's too wet, add flour a tablespoon or two at a time the same way until you get a good doughball.
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Old 11-14-2011, 07:30 PM   #9
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I'm way late to the party on this one but thought I'd put my 2 cents in anyway. I have been drying the grain on a cookie sheet in the oven on low heat, and then throwing it in the blendtec blender to grind it. Some of the hulls can be pretty big and I think it helps with that.

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Old 11-15-2011, 03:09 AM   #10
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If you have a convection oven, lay the grains on a sheet pan and set the oven to 175 degrees with the fan on low.

Check the moisture content after an hour and adjust the time accordingly. Grind the spent/dried gains into a fine powder.

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