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Old 02-29-2012, 06:00 AM   #11
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Recipe looks great!

I've made spent grain bread about a half a dozen times now. I've yet to use a recipe because a) I'm lazy and b) I've made a lot of bread over the last n years. I usually do a starter with some (bread) yeast, brown sugar (or maple syrup), and water (mix together w/o yeast, raise to 100-105 in microwave, add yeast, let sit (covered) for an hour or two. In terms of the bread itself, I use about 2 cups of spent grain, maybe 4 cups of bread flour, about 1/4 cup of vegetable oil, a little salt, and then the yeast mixture from above. All the ingredients are approximate, I will add additional flour or water based on the consistency of the dough. I sometimes add raisins, if so, I add them towards the end of mixing the dough.

To the posters who use a bread machine....don't. Well, use the bread machine to do the kneading, but don't bake it in the bread machine. Another tip: Buy yourself a pizza stone. This is great for making bread, and I use it for most breads. Simply put some corn meal on it, then shape your bread and place it on top. Let the bread do the rise stage on it (and optional punch down), then bake the bread on top of the pizza stone. This makes for an awesome crust. Bake in oven @ 350 for about 30 minutes. (You can determine if the bread is done by hitting the bottom of the loaf with a wooden spoon and listening to the sound.)

I made a batch of beer today (SN Celebration clone), and saved some of the spent grains. If conditions permit tomorrow (i.e. I don't go skiing), I will try to make some bread and post pictures.

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Old 05-09-2012, 04:25 PM   #12
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Looking forward to trying this.

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Old 05-22-2012, 11:06 PM   #13
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I don't necessarily make spent grain bread but I will use them for flavor and texture in any recipe that involves bread. I especially like using dark specialty grains for whole wheat bread or cinnamon rolls. Here are some pics where I went one step further and made a tea of left over hops from a brew. I substituted the hops tea for the water in the recipe and added 3 tbsp of spent grain for flavor and texture.

imag0269.jpg   imag0270.jpg   imag0272.jpg  
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Old 06-04-2012, 01:19 PM   #14
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Dear Sublmnl,

Instead of the honey, try about 3-4 tablespoons of dried malt. Dissolve in just enough water (warm) to suspend it. Using spent grain in bread is just the right thing to do. Keep up the good work.

RS

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Old 06-04-2012, 01:45 PM   #15
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Oh nice, I will give the dried malt a try sometime soon. Thanks for the tip!

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Old 06-04-2012, 03:03 PM   #16
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My wife makes 'beer grain' bread all the time but she only uses a bread machine for the dough. She then takes it out, rolls it again and let's it rise and uses the oven to bake. We've found bread machines didn't do a good enough job but letting it do most of the dough work is great!
It always tastes good.

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Old 09-07-2012, 06:15 PM   #17
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Is it safe for human consumption (not dog) to use hopped gain to make the bread?

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Old 09-16-2012, 06:24 AM   #18
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Why spend money on yeast? Couldn't I just scoop out some krausen?

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Old 09-17-2012, 09:12 PM   #19
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What I'm seeing AND hearing is stupendous. Keep up the good work and enjoy yourselves. Anybody got a Big Green Egg? Got one for Father's Day. 'Course first thing I did was bread. OFS (outfknkstanding). Sell a kid, live in your car, borrow from Western Sky, or steal one! You fkn gotta bake bread in one. I can't wait till it's -30F. I'm makin' more beer bread ( and beer ).

Recipe for the next batch:

Measure nothing. Start with about 2 1/2 cups o' water and go from there.
Dry malt
Water ( boil. Malt likes to dissolve in hot water )
Good measure of dried malt ( HANDFULL ) in the water.
Make sure water's not more than 105F degrees. You'll kill the yeast, dummy!
You're mixing this, right? Keep it moving.
Throw in flour to make a sloppy sponge ( that's baker talk for sloppy sponge ). You know, gooey soup.
Take break for a half hour ( or more - two or three beers ). Let the soup rest. You too.
Yeast should appear really happy.
Throw in spent grain. You know, just enough. Ok, ok, two to three cups. GOD! Why do I have to keep telling you. Don't measure. You can't fck this up.
Add some oil. I don't care - 30 weight!
Mix, mix, mix ( I hope you got a KitchenAid 'cause yer arm is gonna hurt ).
Keep adding flour with your dough hook attachment ( KitchenAid right? ) until the mess pulls away from the sides.
Whew!
Knead the hell out of it for 5 - 10 minutes.
Make a big ball out of it, tucking in the underside, and put it in a BIG stainless bowl that you've probably forgotten to oil. Cover, drink more beer. Let rise till at least doubled in size.
Punch it.
Divide it ( in two ).
Make loaves or whatever, let rise again.
Bake it. Anywhere from 350 to 450F depending on crust texture desire. I'm not going to tell you how long. You figure it out.

NOTE: You could use beer instead of water. It only makes sense. Just don't heat it too hard ( or at all ). Proofing will take longer. But, hey. What are you really doing to save the world?

This bread pairs exceptionally well with a good balogna. And a beer.

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Old 09-18-2012, 12:30 PM   #20
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Quote:
Originally Posted by ReinhardtSzgeboot View Post
What I'm seeing AND hearing is stupendous. Keep up the good work and enjoy yourselves. Anybody got a Big Green Egg? Got one for Father's Day. 'Course first thing I did was bread. OFS (outfknkstanding). Sell a kid, live in your car, borrow from Western Sky, or steal one! You fkn gotta bake bread in one. I can't wait till it's -30F. I'm makin' more beer bread ( and beer ).

Recipe for the next batch:

Measure nothing. Start with about 2 1/2 cups o' water and go from there.
Dry malt
Water ( boil. Malt likes to dissolve in hot water )
Good measure of dried malt ( HANDFULL ) in the water.
Make sure water's not more than 105F degrees. You'll kill the yeast, dummy!
You're mixing this, right? Keep it moving.
Throw in flour to make a sloppy sponge ( that's baker talk for sloppy sponge ). You know, gooey soup.
Take break for a half hour ( or more - two or three beers ). Let the soup rest. You too.
Yeast should appear really happy.
Throw in spent grain. You know, just enough. Ok, ok, two to three cups. GOD! Why do I have to keep telling you. Don't measure. You can't fck this up.
Add some oil. I don't care - 30 weight!
Mix, mix, mix ( I hope you got a KitchenAid 'cause yer arm is gonna hurt ).
Keep adding flour with your dough hook attachment ( KitchenAid right? ) until the mess pulls away from the sides.
Whew!
Knead the hell out of it for 5 - 10 minutes.
Make a big ball out of it, tucking in the underside, and put it in a BIG stainless bowl that you've probably forgotten to oil. Cover, drink more beer. Let rise till at least doubled in size.
Punch it.
Divide it ( in two ).
Make loaves or whatever, let rise again.
Bake it. Anywhere from 350 to 450F depending on crust texture desire. I'm not going to tell you how long. You figure it out.

NOTE: You could use beer instead of water. It only makes sense. Just don't heat it too hard ( or at all ). Proofing will take longer. But, hey. What are you really doing to save the world?

This bread pairs exceptionally well with a good balogna. And a beer.
Hey, you copied my recipe!
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Last n brews: (P=Primary) (K=Keg) (B=Keg->Bottle)
7/26: Flower Power(P) 6/13: Rolling Rock (K), 6/09: Yooper's Pale Ale (K), 5/27: Columbus IPA (K), 5/17: Victory Hop Devil (K), 5/15: Summit MO SMASH (K), 5/12: Sierra Nevada Celebration (K), 5/03: Schwartzbeir (B) 4/10: Birch Beer (Soda) (K), 3/31: Sierra Nevada Pale Ale (B), 3/25: Belgian Ale (SWMBO slayer) (B), 3/21: mrbowenz English IPA (B), 3/17: Mirror Pond Ale (K), 3/17: Blue Moon's "Old Country Cousin" (B), 3/15: Sculpin IPA (B),

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