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Old 06-22-2009, 03:19 PM   #1
dwarven_stout
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Apr 2009
Boise, ID
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Here's a recipe for wheat thin-esque crackers to go with the cheese everyone is making in their boil kettles :

1 1/2 cup whole wheat flour
1 cup spent grain
1/2 cup water
2 tbsp sugar or honey
2 tbsp vegetable oil
1/2 tsp salt


1) Pulse the wet spent grain in a food processor for 30 seconds or until finely chopped.
2) Mix together all ingredients.
3) Turn out onto floured surface and knead until dough is smooth and shiny, not sticky. Add water or flour as needed.
4) Let rest at room temperature for at least 20m and as long as overnight.
5) Roll out dough to desired thickness (I go around 1/8 inch) and cut into crackers
6) Bake for 20-25m at 300 degrees until golden brown and crisp. Leave on cookie sheet to cool- crackers will continue to crisp up there.

Makes ~3dozen

Couple things:
I haven't tried LME instead of honey, but I don't see any reason it wouldn't work.
If you want toppings on your crackers, you can egg-wash them before baking and top with sesame seeds, whole spent grain or other seeds. For toppings like salt, pepper, cinnamon sugar, spray the crackers with a quick shot of oil (Pam will work) right out of the oven and sprinkle.


Recipe modified and adapted to spent grain from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Here's a few pics of the process:











Reason: added pics

 
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Old 06-22-2009, 03:39 PM   #2
Revvy
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this sounds great!! I mean we have had bread AND dog biscuits as well as pretzels from spent yeast recipes on here....this is, iirc the first cracker...and it sounds great!!!!!!!
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Old 06-22-2009, 04:25 PM   #3
dwarven_stout
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Yeah, they come out really well. They're thin enough that the heat of the oven toasts the grain, too.

 
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Old 06-22-2009, 04:27 PM   #4
jmulligan
 
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Sep 2007
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I have a pack of spent grain I've been holding in the freezer to try out on something new. I will give these a shot this week and post some pics. Thanks for the recipe!

 
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Old 06-22-2009, 04:29 PM   #5
chumprock
 
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Dec 2008
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SWMBO used a couple cups of grain and made an incredible rye-ish bread yesterday..

I'll have to get her recipe somehow..

 
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Old 06-22-2009, 04:54 PM   #6
Bokonon
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Mar 2007
Tri-Cities, WA
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This sounds good. I've never made crackers before but sounds like fun. I only have a small food processor but I think 1 cup should fit in there.

I've got a few cups of grains in the fridge from my brew yesterday. If I end up doing this today I'll take some pics

 
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Old 06-23-2009, 04:02 PM   #7
dwarven_stout
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Apr 2009
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I'll post some pics when I can, too. I let my little sister take my camera to France with her, so it'll be a few weeks.

 
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Old 06-24-2009, 02:46 PM   #8
chumprock
 
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here is a pic of SWMBO's bread, even though you didn't ask


 
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Old 06-24-2009, 03:04 PM   #9
bubbachunk
 
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How long have you found they stay fresh?

 
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Old 06-24-2009, 09:47 PM   #10
dwarven_stout
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Apr 2009
Boise, ID
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That bread looks amazing!

I find that the crackers disappear long before they stale. :P
I keep mine in a tupperware. If they soften up and get the stale taste I'd just pop them back in the oven for 10m at 300 and they should crisp right back up.

 
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