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Old 05-28-2012, 12:17 AM   #1
JDFlow
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Apr 2012
Seattle, WA
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Anyone have any good recipes to make baked goods with spent grain? I found a recipe for dog treats. My girlfriends dog could eat them, but they only take 4 cups of spent grain. Any other recipes out there to use the rest. I was thinking maybe oatmeal cookies with grain substituted for the oatmeal, or granola bars.



 
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Old 05-28-2012, 12:37 AM   #2
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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google search spent grain breads or search tis site. I have made it several times with recipes from here and it is REALLY good.


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Old 05-28-2012, 01:12 AM   #3
dwarven_stout
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Apr 2009
Boise, ID
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It's unlikely that you'll be able to use "the rest of it", unless you dry it and grind it down to flour. 6-12lbs of grain for a typical batch of beer is a lot to chew through.

That said, there are a lot of recipes out there. I've made crackers and bread on several occasions, and added it to pizza dough. My rule of thumb is to replace whole or cracked grains in a recipe with spent grain in equal measure, and then reduce the liquid in the recipe slightly to account for the moisture in the spent grain.
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Old 05-28-2012, 03:04 AM   #4
matt-tastic
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Apr 2012
Concord, NC
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My wife just made a "whole wheat" type bread from my specialty grains from todays brew. it takes a while (unless you're used to making bread, then you're used to it)

She found the receipt on the AHA website, but don't know which one. if you have the ability to grind it into flour, that'd be a great use, as we only used 2 cups for 3 loaves of bread

 
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Old 05-28-2012, 03:28 AM   #5
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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I froze a bunch at 2 cups per freezer bag...works fine for bread.. I made some that I added cinnamon and sugar to.....it was very good.
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Old 05-28-2012, 03:56 AM   #6
boscobeans
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Apr 2012
Schenectady, New York
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1 cup fresh spent grain (wet is fine)..I use grains from dark beers.
3 cups of high gluten (bread) flour
1 tsp salt
2 tsp instant dry yeast
Mix with enough lukewarm wort to make a stiff dough(it's going to be somewhat sticky so use enough bench flour).

Let it rise for 1-2 hours then knead it into a rough loaf shape. Put on corn meal on a baking sheet, cover and proof for about 2 hours.. It won't rise like regular bread dough but it will grow a decent amount if you are patient.

Bake at about 375 till done (hollow sound and nice dark brown color).

It has no preservatives so enjoy it while it's fresh.

The above amounts are estimates, since I do this type of baking by feel..LOL.

EXPERIMENT AWAY.. It's only bread.

bosco

 
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Old 05-28-2012, 04:14 AM   #7
JDFlow
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Apr 2012
Seattle, WA
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Thanks for the replies. My girlfriend has been reading books about and learning to bake bread. I'll pass it by her and see what she can come up with. I did find a couple oatmeal cookie recipes I might try though.

http://cheflisa.lisahartjes.com/2009...grain-cookies/

http://www.omnomicon.com/spent-grain-cookies

If this doesn't work out we'll probably just make a ton of dog treats and donate them to animal shelters.

 
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Old 05-28-2012, 12:43 PM   #8
boscobeans
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Schenectady, New York
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When dealing with bread baking it is a little like brewing. Patience is important especially when baking with whole grains rather than just bread flour. It takes longer for doughs to proof or rise when grains are used.

bosco

 
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Old 05-28-2012, 02:11 PM   #9
Rbeckett
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Dec 2011
Bronson, Fl
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[QUOTE=If this doesn't work out we'll probably just make a ton of dog treats and donate them to animal shelters.[/QUOTE]

Excelent idea, The HUmane Society needs all the help it can get. Feeding the animals is what drives the euthanization number. The more they feed, the less they have to kill. I have a freind who works at a shelter, and hates Tuesday because that is euthanizing day. It is heartbreaking to see all those puppies, dogs and cats have to end that way. Thanks for a great idea to support a very worthy cause.
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Old 05-28-2012, 10:16 PM   #10
blakelyc
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I made a spent grain bread recipe that I found on this site, but any bread with a starter works well if you throw in a cup or two of spent grain. I generally use a poolish starter for whole grain breads since it makes the bread a little lighter, but it does add a day to the prep time. I almost never dry it..... Just make bread the same day or store in the fridge for a couple of days. If you grab a copy of Peter reinhardt's "bread bakers apprentice", I would recommend that as a fine addition to your library.



 
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