Spent Grain - Bread - Page 4

Mose · 07-07-2010, 05:19 PM

[QUOTE=

EDIT: @ mose, I have frozen mine in 1/4 sections and find it is just as good as the day I made it; use a non-porous wrap like aluminum foil as plastic will cause freezer burn.[/QUOTE]

Thanks, I'll give that a try on the next round and have some on hand for cooking on shorter notice.

ascan · 07-08-2010, 01:08 AM

Quote:

Originally Posted by Mose

My question is has anyone tried to freeze the dough or the bread to use for later? I would like to keep some on hand ready to go but would like to avoid the hassle of full on cooking bread every few days or so.

Its perfectly fine to freeze the bread. Wrap tightly in plastic, and to reheat bake at like 300 for 10 minutes (or until warmed through). I would not freeze dough, as it makes everything way more complicated since there is usually a ton of spent grain left for baking. I bake all of the bread I plan to make ahead of time, and freeze what I don't plan on consuming immediately.

Quote:

Originally Posted by eanmcnulty

Pardon my ignorance. Does the spent grain need to be dried before making the bead?

No. If you don't dry it out you don't need as much water as the initial recipe calls for.

Quote:

Originally Posted by SpaceportBP

On another note, what would be a good spread to serve with this? Think of how you go into a mexican restaurant and get chips and salsa; italian place bread and olive oil, steakhouse rolls and butter. For my brewpub, I would love to have baskets of this with ???? Honey Mustard Mayo? Honey Butter? Bacon Honey Butter? Horseradish Mayo?

It would have to be something that is relatively inexpensive and awesome with the bread and complement the line of fine, hand-crafted beers that will be on tap....

Please suggest!

It probably depends on your pub's theme. Garlic infused olive oil, horseradish dip, honey mustard dip, etc. Personally, I prefer hummus. There are any number of ways to differentiate it (spicy hummus, garlic hummus, guacamole/southwestern hummus, etc.

**ChshreCat** · 08-16-2010, 12:46 AM

SWMBO baked up a couple loaves of this after my batch last week and liked it so much she said I need to brew more often so she can make it regularly. Win-Win!

**bmckee56** · 08-16-2010, 12:47 PM

Quote:

Originally Posted by sfbayjay

Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.

Yum! This thread got me going, so thanks for the inspiration.

I use the spray bottle technique as well, it gives you a nice crusty bread. It is also great to use with rolls. Nothing like home baked bread and rolls, especially when they contain your spent grain from a recent brew day.

Salute!

chip82 · 08-18-2010, 03:21 PM

So I am new to brewing and I still do extract brewing...could i just the specialty grains from steeping to make something like this? It sure does look delicious

**Hegh** · 08-19-2010, 11:16 AM

Quote:

Originally Posted by chip82

So I am new to brewing and I still do extract brewing...could i just the specialty grains from steeping to make something like this? It sure does look delicious

You're missing a verb, but yes, you can use the specialty grains from steeping. The result will be sweeter, though, because you don't get as much sugar out by steeping than by mashing.

**Julohan** · 10-17-2010, 02:12 PM

Quote:

Originally Posted by ascan

Yeah, increasing the amount of flour is the way to go. My standard when using spent grains I haven't baked with before (after trying it standard, i adjust the flour and add adjuncts to compliment) is 3 cups whole wheat and 1 cup white. Perhaps a bit more white/water as dough consistency dictates. The rest I keep to the original recipe.

I almost never buy bread anymore. The spent grain keeps for a while in the fridge, and a new batch or two every week is enough.

How long will you keep the spent grain in the fridge for? I assume you just put it in a covered container.

**Hegh** · 10-17-2010, 11:46 PM

Quote:

Originally Posted by Julohan

How long will you keep the spent grain in the fridge for? I assume you just put it in a covered container.

Not what you asked, but it will keep virtually forever in the freezer. Just make sure you use it within a day of pulling it out; it goes south quickly.

**jbrookeiv** · 10-17-2010, 11:57 PM

Here's the recipe I use, easy and AWESOME. Pictures here: http://beerreviewdude.com/beer-recipes/spent-grain-beer-bread-recipe/

Quote:

Ingredients

3 cups all-purpose flour
1/4 teaspoon rapid-rise yeast
1 1/2 teaspoons table salt
2 cups finely grated Parmesan cheese
3/4 cup and 2 tablespoons room temperature water
1/2 cup spent grain, preferably low on the roasted malts
1/4 cup and 2 tablespoons lager
1 tablespoon white vinegar
1 tablespoon minced fresh rosemary

Instructions

Combine and whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, grain, lager, and vinegar. Using a silicone spatula, fold together mixture, scraping up dry flour from bottom of bowl until a ball forms. Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 18 hours.

Line a 10-inch skillet with a sheet of parchment paper and spray with nonstick cooking spray. Transfer dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges into the middle. Transfer the dough, seam-side down, to your parchment-lined skillet and spray the surface of dough with nonstick cooking spray. Cover the dough loosely with plastic wrap and let it rise at room temperature until your dough has doubled in size, around 2 hours.

About 30 minutes before your dough is done rising, adjust oven rack to the lowest position, place your Dutch oven (with the lid on) on the rack, and heat the oven to 500 degrees. Dust the top of your dough lightly with flour and, using a sharp knife, make a 6-inch-long, 1/2-inch-deep slit along the top of the dough.

Carefully remove your dutch oven from the oven and remove the lid. Pick up dough by lifting parchment and lower into the Dutch oven. Cover the Dutch oven and place in oven. Lower oven temperature to 425 degrees and bake covered for 30 minutes. After 30 minutes, remove lid and continue to bake until loaf is deep brown and the center of the loaf registers 210 degrees, 20 to 30 minutes longer. Carefully remove the loaf from the pot; transfer the loaf to a wire rack and cool to room temperature, which would take about 2 hours.

KCBrewer · 10-23-2010, 10:46 PM