I only save a bit of the grain from each batch of beer, but we have about 10 loaves worth in the freezer. SWMBO is gonna do some baking tomorrow, on her day off. I usually take some of the grain at the end of brew day and use the Foodsaver to vacuum seal it in little packs, each one with the right amount of grains for one batch of bread, then freeze them.
so wouldnt it be better to grind up the spent grains in a food processer before making the bread?. I really wish i had save some of my previous batches. Im thinking of dehydrating them also and turning it into flour that way i can use more of it and give it away easier.
Guess I am going back to baking several loaves and freezing the whole loaves. Now I have several loaves of "not gonna rise" dough in the freezer.
Oh well.
sfbayjay said:Hey! Great thread here. Inspired me to try my own take on baking with spent grains. I used spent grains from my recent attempt at cloning Deschutes Mirror Pond.
Here are my results:
And here's my take on a recipe:
3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal
Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.
Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.
Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).
After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.
Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.
Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.
After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.
Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.
Yum! This thread got me going, so thanks for the inspiration.
Brewsday said:Spent grain bread is awesome. Interesting to see Red Ale made dark brown bread and IPA made medium brown (both WindRiver extract kits). I still haven't solved the collapsing dome issue (in my bread machine) but I'm experimenting with less yeast and/or less water. No biggie, stand the loaf on end and slice off the crusty rim.
But, I've been wondering if I can freeze the spent grain for later baking?
Anyone have other interesting use? (besides feeding deer...which is noble but we have Lyme Disease here so I don't really want them in the yard!) One guy told me he mixesthem into the garden soil..."I throw them away" seems like a huge lost opportunity!
... But, I've been wondering if I can freeze the spent grain for later baking? ...
doing my first batch of bread friday after all grain hefe mash.
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