Nearly as good as s$x

**Dan** · 12-05-2011, 12:43 AM

LOL.. just a good bread recipe using some nearly fiinshed wort, 2-3 cups of spent grain from my last brew and Fleshmann's active dry yeast. I'm munching on the finished product.. OMG Delicious!

Home Brewer Spent Grain Focaccia
The base
1 1/3 cup of warm wort
2 cups spent grain
3-4 cups bread flour
yeast from a fresh batch of brew or 2 packs of Fleishmann’s Active baking yeast
1 tablespoon sugar
1 teaspoon sea salt

The Flavoring Herbs and oil into the bread:
¼ cup Extra Virgin Olive Oil
1 teaspoon black pepper
1 tablespoon dried Rosemary
1 teaspoonThyme (there’s always time for thyme!)
1 teaspoon Oregano
A little garlic powder

Focaccia Topping
Sea salt, black pepper, chopped garlic, olive oil, parmesan cheese.

Directions
If you are lazy like I was today and have a heavy duty mixer, mix everything together using the wire whisk attachment and slowly add the flour. Once the flour is pretty well absorbed switch to the kneading tool and let the mixer run about 10 minutes on a fairly slow speed or until dough has formed a nice ball. Remove from mixer and knead by hand a minute or so and form into ball. Place in lightly oiled bowl, (I use the same one that I mixed it in), cover with a towel or plastic wrap and let rise in a warm place 1.5 to 2 hours.

If you don’t have a mixer.
In a large bowl combine lukewarm water, spent grain yeast, salt, sugar, herbs and oil. Mix well. Add flour slowly until you can make a ball and then knead for 10-15 minutes. Add flour as necessary, in the end the ball should be elastic and fairly smooth. It won’t be completely smooth because of the spent grain. Should not be real sticky though. Form into a ball, place in in a lightly oiled bowl, cover with something… sometimes I use plastic wrap, sometimes a clean towel. Let rise in warm place until doubled, around 1.5-2 hrs

After the rise
After the rise punch down dough. Knead a few minutes and let it rest 15 minutes. This is flat bread so use a cookie sheet or baking sheet or whatever you have to spread dough out until it’s about 1.5 inches thick. Let rise another hour or so, until the bread had pretty much doubled in height. Then poke with your fingers making little dimples all over it and use a fork to poke random holes (this allows some but not all of the steam to escape)

Ready for oven
Bake in a 425 degree oven for around 30 minutes
Remove from oven and drizzle oil, sea salt, pepper, chopped garlic and parmesan cheese
Put back into oven and bake another 5-10 minutes.

Brewer, I mean baker’s notes:
All seasoning measurements or what you use is up to you. I didn’t measure anything except for the base ingredients, that’s fairly important in baking. It I was anal I’d weigh the flour and grain and have before but follow the base recipe and it makes good bread. Flavor and aroma hops as well as your topping hops (insert home brewer chuckle) are really up to you
I’m not going to be eating this with a beer but it goes great with some hearty red wine and a salad.
Cheers!
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**EdWort** · 12-05-2011, 12:44 AM

Sounds good. Needs some pics though.

**Dan** · 12-05-2011, 12:49 AM

uhmm sorry. It's all gone. Goes pretty fast in this house!

**dawgmatic** · 12-11-2011, 02:08 PM

this sounds pretty good, I'll have to try it this coming weekend. I'll post some pictures if it comes out nice

**Dan** · 12-11-2011, 05:57 PM

I was worried the crushed grains would have made the dough to heavy but with two packages of yeast it was fine. Could easily go 3 1/2 cups I think

**bottlebomber** · 12-11-2011, 06:53 PM

I wish I had seen this recipe yesterday... just did a decoction mash and the grains were totally pulverized, they would have been perfect.

**Dan** · 12-11-2011, 06:58 PM

Just keep it in mind for next time! I'd like to make this again in a few weeks as I still have a quart of grain in the frige. Anybody how long spent grain keeps? I'm thinking as long as it doesn't get moldy or start smelling bad they're ok.

**jiggs_casey** · 12-11-2011, 07:06 PM

They go bad real quick. You might try freezing them.

I always thought this would be an awesome gimmick for a brewpub. Burgers and sandwiches made from the same grain your beer is made from...

**Revvy** · 12-11-2011, 07:09 PM

I dunno, if it doesn't have chocolate in it, how can it even remotely be nearly as good as sex?

Looks good though.

**seabass07** · 12-11-2011, 07:20 PM

I freeze a couple of ziplock bags full of spent grain for bread each batch. It's been fine a month in the freezer. It could probably go a couple months though.

I think I'll try this one next!