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Old 01-25-2011, 03:41 PM   #81
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and good idea on the bread bowl for chili - gonna have to remember that

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Old 02-03-2011, 03:17 PM   #82
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Default beer bread

Would using whole wheat flour and whole wheat yeast have any impact or change the results.

Thanks,

sheldon

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Old 02-03-2011, 03:56 PM   #83
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I can't believe how much bread you can get out of just a small amount of grain. My wife made 4 loaves and still has a decent amount of grain left from just 1 lb of 2 row and 1/2 lb each of flaked oats and flaked wheat.

We're going to use as much of the grain as we can and freeze the bread or dough and/or give bread away.

It's delicious bread, but more than we can eat.

I was looking at some basic ways to do mini mash and all grain and I can't imagine what we'd do with 10-12 lbs of grain.

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Old 02-03-2011, 04:13 PM   #84
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I am enjoying a few slices while at work, this is such a great multipurpose bread, it goes great with a sandwich, or toasted with a bit of local honey on it for breakfast, accompanying a bowl of chili or chowder...

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Old 02-03-2011, 04:31 PM   #85
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I only save a bit of the grain from each batch of beer, but we have about 10 loaves worth in the freezer. SWMBO is gonna do some baking tomorrow, on her day off. I usually take some of the grain at the end of brew day and use the Foodsaver to vacuum seal it in little packs, each one with the right amount of grains for one batch of bread, then freeze them.

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Old 02-03-2011, 04:53 PM   #86
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Quote:
Originally Posted by ChshreCat View Post
I only save a bit of the grain from each batch of beer, but we have about 10 loaves worth in the freezer. SWMBO is gonna do some baking tomorrow, on her day off. I usually take some of the grain at the end of brew day and use the Foodsaver to vacuum seal it in little packs, each one with the right amount of grains for one batch of bread, then freeze them.
I need to start doing that, not the having your SWMBO bake me bread part, the vacuum sealing it in premeasured amounts, I will have my SWMBO bake for me so yours can concentrate on baking for you.
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Old 02-05-2011, 02:14 AM   #87
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So I finally baked some bread. It was good, but I found I had to add a little more flour to the op's receipt. The other thing for me is waiting a little longer for the yeast to really take hold. I think I was a bit premature on that aspect. I only waited about 3hrs for it to rise.

As far as grains go I have saved mine in the freezer until ready to bake some.

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Old 02-05-2011, 03:57 AM   #88
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SWMBO has a couple loaves of this just about ready to go into the oven. Finding this is an all-day project when we bake this!

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Old 02-05-2011, 05:04 PM   #89
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I made spent grain bread for the first time out of grain from a milk stout and the OP's recipe. Really easy and delicious. I hate baking but I found that to be a really simple process. My fiance has a weakness for bread so I guess I'll be making bread out of every brew now.

I stored the grains in a ziploc bag in the fridge overnight and made the bread the next day and had no problem with it not baking all the way through on a cookie sheet in the oven. For people having problems with the bread not baking through that may be a remedy.

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Old 02-21-2011, 12:53 AM   #90
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Used some of my hop salt that I just made with some spent grain in the freezer, I save it all and bake often, and it came our wonderful. The hops are more in the aroma of the bread, but its great.

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