Maris Otter All Grain BREAD

Wow, this is a great thread...although it is rapidly degrading.

I read through the entire thread. I didn't see this brought up (at least I dont think). Since this method seems to work, what about pulling a cup or two off of every beer you brew. Scottish ale bread, Saison bread, stout bread, hefeweizen bread. The list goes on.

hell, if you make a starter, you could use a tablespoon for the bread yeast.

You mean make a small batch of bread every time you brew? That sounds kinda cool.

Yea, thats what I mean.

So I did this today. Tastes pretty good. Mine ended up a little dough-y in the center though I couldn't have cooked it any longer as I didn't want to throw off my bittering addition. I also added a half cup of Vienna. Maybe next time I'll fly sparge and only use a half of the grains. They hold a lot of water and I had to use a lot flour. Maybe make a starter a couple days a head of time.








Thanks for the tutorial! I got 76% efficiency on my first go!






I could go all night.

The Pol said:

I have never heard of making bread from malted grains... and definately NEVER head of mashing it and including the "wort" from said grains in the bread. I think the yeasties are going to LOVE the converted sugars

I am bored... it is snowing like mad... my IMPERIAL APA is chugging along. Thought it was time for an experiment.

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check what some of us have done with the no knead bread thread ;-)

BTW this does sound great and baking a loaf and brewing a beer would be awesome. ill have to try it this sat

DeathBrewer said:

As soon as you put that in the oven, it's not going to convert anything.

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Mash-Out!