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Old 03-07-2013, 01:38 PM   #51
mpride1911
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Looks good. I've been toying around with other recipes as well. I haven't tried my most recent one yet. I'll probably try yours next.

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Old 04-23-2013, 02:23 AM   #52
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Made this bread yesterday while the grains were still warm. Used milk instead of water and milk powder and it is amazing. Thanks for the recipe!

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Old 07-17-2013, 02:27 AM   #53
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Quote:
Originally Posted by Misplaced_Canuck View Post
I'll add a recipe. I used the spent grain from my rather-dark stout.

1 cup of water
2 tbsp of sugar
1 tsp of salt
2 tbsp of vegetable oil
1 cup of spent grain
3 cups of bread flour
2 tsp of regular bread yeast.

2 lbs load setting, medium crust, french-bread style.

This turned out very good, the bread got a LOT of color from the dark stout grains.

My next experiment, I'm going to use beer instead of water while still keeping the bread yeast.

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Gotta give props to this guy's recipe. I made it tonight with the spent specialty grains from a Belgian Caramel Wit. Absolutely incredible. The best bread I've ever made at home. Tweaked it a bit below.

Recipe:
1.5 cups of milk
2 tbsp of sugar
1 tsp of salt
2 tbsp of olive oil
2 cups of spent grain
3 cups of bread flour
2 tsp of regular bread yeast.

2 lbs load setting, medium crust, french-bread style.


The french bread style and medium crust settings are key. The bread had a great crunch and break to it without sacrificing the softness and moistness of the bread (hint why I used only milk and no water).
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