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12-09-2007, 04:35 AM
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#1
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Feedback Score: 0 reviews
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,905
Liked 88 Times on 59 Posts
Likes Given: 4
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Spent Grain Bread again
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I made some Treberbrot again today. This time I took pictutes and put the recipe on the wiki: http://www.homebrewtalk.com/wiki/index.php/Teberbrot
Kai
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12-09-2007, 05:43 AM
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#2
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Join Date: Feb 2007
Location: Portland
Posts: 3,544
Liked 13 Times on 12 Posts
Likes Given: 1
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so you just put the spent grain right in the bread, no milling it into flour or anything?
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12-09-2007, 06:42 AM
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#3
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Nothin' like a lil 60 grit...
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Join Date: Jul 2006
Location: Southwest
Posts: 13,316
Liked 377 Times on 235 Posts
Likes Given: 38
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Quote:
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Originally Posted by z987k
so you just put the spent grain right in the bread, no milling it into flour or anything?
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You got it! I tried this once and wasn't a big fan. The flavor was fine, but the husks get stuck in your teeth and add a texture that I don't really enjoy. |
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12-09-2007, 08:26 AM
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#4
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For the love of beer!
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Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,850
Liked 42 Times on 36 Posts
Likes Given: 28
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I've created a new category in the wiki.
Pairing and Recipes. |
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12-09-2007, 08:54 AM
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#5
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Feedback Score: 0 reviews
Join Date: Feb 2007
Location: Portland
Posts: 3,544
Liked 13 Times on 12 Posts
Likes Given: 1
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Quote:
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Originally Posted by Yuri_Rage
You got it! I tried this once and wasn't a big fan. The flavor was fine, but the husks get stuck in your teeth and add a texture that I don't really enjoy.
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on the topic that I brought up of milling though, could you mill the spent barley into flour and make things with it? |
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10-10-2008, 02:28 AM
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#6
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Join Date: Mar 2008
Location: Westland, MI
Posts: 164
Liked 3 Times on 3 Posts
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I made some tonight with the spent grain from my first mini-mash. The bread turned out awesome. Super easy, too. Thanks for the recipe!
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10-10-2008, 02:40 AM
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#7
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Vendor
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Join Date: Jul 2006
Location: Nor*Cal
Posts: 4,358
Liked 83 Times on 58 Posts
Likes Given: 12
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I am going to try this. But I think I will put the spent grains and water in the blender first
JJ
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10-10-2008, 11:52 AM
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#8
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Feedback Score: 0 reviews
Join Date: Oct 2007
Location: South Florida
Posts: 1,360
Liked 1 Times on 1 Posts
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That looks amazing Kaiser! I gotta try this.
__________________
Primary: Nothing
Secondary: DFH Punkin Ale
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Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
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10-10-2008, 12:34 PM
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#9
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Join Date: Sep 2007
Location: Odenton, MD
Posts: 1,639
Liked 6 Times on 6 Posts
Likes Given: 1
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Quote:
Originally Posted by Yuri_Rage
You got it! I tried this once and wasn't a big fan. The flavor was fine, but the husks get stuck in your teeth and add a texture that I don't really enjoy.
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+10000000
Dear god, we almost choked to death on the sharp husks, as they scraped their way down our throats. I would DEFINITELY recommend milling/processing/grinding the spent grain before you bake with it. The flavor of the bread I made was good (needed some salt), but we couldn't eat it for the texture. |
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10-10-2008, 01:01 PM
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#10
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Feedback Score: 0 reviews
Join Date: Sep 2007
Location: Apex, NC
Posts: 1,036
Liked 8 Times on 8 Posts
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Quote:
Originally Posted by jmulligan
Dear god, we almost choked to death on the sharp husks, as they scraped their way down our throats. I would DEFINITELY recommend milling/processing/grinding the spent grain before you bake with it. The flavor of the bread I made was good (needed some salt), but we couldn't eat it for the texture.
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Weird, I make spent grain bread every couple of weeks. It's our house bread (meaning my kids get it for sandwiches in their lunches, it's our standard toast bread, etc.) and don't have a problem with husks.
I'll take that back. We did once when I had used a boatload of rice hulls in the mash. That was rough. The rice hulls aren't moist and soft the way the rest of the mash grains are. They'll get stuck in your teeth.
Try making your bread with spent grains that don't have any rice hulls. It's good stuff. Here's my recipe (courtesy of Peter Reinhart). 
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