I am making Carmel Apple Mead. Those beautiful Crystal 60L grains that I am straining off, can they be reused to put in bread? They are so beautiful (and kind of tasty, I might add), that I don't want to waste them. They actually look like sweet feed. Anyone? Thank you!
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fatbloke
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If you have a bread maker, you could always make some sort of brown loaf, but when you put the mix in chuck a handful of the grains in too.
Should give a nice tasting "whole grain" texture to the bread.
The rest could be frozen in small amounts for future loaves.....
Yes definitely. Are they whole grains still or did you crush them?
Zaffo
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You can google "spent grain bread" and get a bunch of recipes. I've made a few breads after brewing beer. They were delicious. Brooklyn Brew Shop's site has a recipe for pizza dough that I used to make edible bowls for chili. That was really good, and I plan to make it again. I might also try making pretzels someday.
If you save the grain, freeze it in 1 cup sized packages. Makes it easier to manage.
If you save the grain, freeze it in 1 cup sized packages. Makes it easier to manage.
Oh yea...you guys rock...I couldn't believe how good they were! It is crushed grain, so I will put them in 1 cup increments!!! I just didn't know what kind they were. The recipe called for 3 pounds of Crystal 60L, didn't research anything, just ordered them for the mead. Don't do no grains in winemaking!!! Thanks again, will be looking forward to throwing a cupfull in my bread, this weekend! -Annie
Illuveatar
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This is a great idea !
I've always thought that the spent grains were pretty tasty, I usually just toss them on my compost pile but I'll try making a bread with them next time.
I've always thought that the spent grains were pretty tasty, I usually just toss them on my compost pile but I'll try making a bread with them next time.
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