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Old 12-09-2007, 04:35 AM   #1
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Default Spent Grain Bread again

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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Old 12-09-2007, 05:43 AM   #2
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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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Old 12-09-2007, 06:42 AM   #3
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Quote:
Originally Posted by z987k
so you just put the spent grain right in the bread, no milling it into flour or anything?
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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Old 12-09-2007, 08:26 AM   #4
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I've created a new category in the wiki.

Pairing and Recipes.

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Old 12-09-2007, 08:54 AM   #5
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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.
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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Old 10-10-2008, 02:28 AM   #6
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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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Old 10-10-2008, 02:40 AM   #7
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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
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Old 10-10-2008, 11:52 AM   #8
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That looks amazing Kaiser! I gotta try this.

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Old 10-10-2008, 12:34 PM   #9
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Quote:
Originally Posted by Yuri_Rage View Post
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.
+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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Old 10-10-2008, 01:01 PM   #10
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Quote:
Originally Posted by jmulligan View Post
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.
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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