adiochiro3
Well-Known Member
So I kept the spent grains from my last batch Sunday (an English Ordinary Bitter) and put some in my waffle batter yesterday and made a loaf of barley bread today. Man-o-man did it turn out great.
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It was a really simple recipe I picked up online:
Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.*
Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.
Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.
This is a heavy, dense, dark bread -- not unlike a squaw bread we've had at a favorite restaurant.
There are 2 things I will do differently on the next round: use honey or LME instead of table sugar, and use beer instead of water.
I highly recommend you give something like this a try if you haven't yet.
It was a really simple recipe I picked up online:
- 3 cups spent grain (wet)
- 1 cup flour
- 1 cup warm water
- 1 tsp yeast
- 1/4 cup sugar
Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.*
Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.
Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.
This is a heavy, dense, dark bread -- not unlike a squaw bread we've had at a favorite restaurant.
There are 2 things I will do differently on the next round: use honey or LME instead of table sugar, and use beer instead of water.
I highly recommend you give something like this a try if you haven't yet.
