Misplaced_Canuck said: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.
M_C
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.
M_C
I'm not that experienced with bread making, but I was wondering if the increased flour would lead to an increase in the rise.
Has anyone experimented with drying their grains before baking with them?
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