Kaiser
Well-Known Member
I made some Treberbrot again today. This time I took pictutes and put the recipe on the wiki: https://www.homebrewtalk.com/wiki/index.php/Teberbrot
Kai
Kai
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.z987k said:so you just put the spent grain right in the bread, no milling it into flour or anything?
Yuri_Rage said: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.
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.
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.
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.
Sounds good!I made some Treberbrot again today. This time I took pictutes and put the recipe on the wiki: Teberbrot - Home Brewing Wiki
Kai
Typo (in bold)?Teberbrot
From Home Brewing Wiki
--Kaiser 23:31, 8 December 2007 (CST)
Spent Grain Bread or Treberbrot (the German word for spent grain is Teber)...
I'm not sure what oven you have, but mine preheats a lot faster than it takes to mix ingredients, knead for 10 minutes, wait for dough to rise, then knock down and rise for 30 more minutes! (Just suggesting a better place for the Preheat instruction )Preheat the oven to 420 *F. Mix all the ingredients well and kneed for about 10 min. After that let the dough rise until doubled in volume.
Once risen for the first time, knock the dough down and form a loaf. Let this loaf rise for another 30 min.
With a sharp knife cut slits into the top and bake for about 40 min.
Here are some observations on the wiki entry:
Typo (in bold)?
I'm not sure what oven you have, but mine preheats a lot faster
I'm spoiled rotten by my heavy pizza stone. It takes 30-45 minutes to pre-heat, but you should be doing that anyway. The stone keeps the temperature in the oven from fluctuating as the oven cycles. I consider the stone indispensable (and should probably be mandatory) for hearth breads or heavier loaves.Im using a pizza stone to bake the bread on. That takes a while to preheat, hence the early preheating instructions.
Kai
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