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Old 01-31-2013, 01:53 AM   #1
Jun 2011
Flint, Mi
Posts: 136
Liked 10 Times on 8 Posts

I have been playing around making home made bread using beer and spent grain. Still a work in progress because I love to tinker with any cooking/baking recipe to 'make it better'
Been turning out some nice bread to go along with my home made beer. It doesn't take much grain (depending on how grainy you like your bread), usually a cup or a cup and a half per loaf. So obviously whether using steeping grains or mashing grains you are going to have way more than you need for a loaf or two. No need to throw the rest out especially if your beer brewing is infrequent or sporadic. You may have occasion to need more before the next scheduled brew day. I have found that you can freeze the grain in ziplocks quite nicely. My preferred method is to put a cup and a half of grain into fold style sandwich baggies securing the opening by folding and then rolling the loose section of the baggie over the used portion. I take several of these and put them in a Gallon size ziplock, squeeze out the air and put in the freezer. When needed it is an easy task to pull out a single package and reseal the rest. I find no need to dry the grains before freezing. I just freeze them after they self drain in a strainer a bit. When I unthaw the packages I usually spread them out on a dinner plate letting them dry out over night. I have also dried them out in the microwave. You can use them wet although depending on the amount of water present in the grain you may want to reduce/adjust the water used in the bread recipe. I have done this in both a bread machine and also baked in the oven. Both work out great.

A nice home brew and a couple slices of beer grain bread.......Mmmmm

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Old 01-31-2013, 02:24 AM   #2
Jul 2012
Seattle, Washington
Posts: 2,104
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Sounds good! How about a recipe?
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Old 01-31-2013, 02:34 AM   #3
Oct 2011
Jackson, MS
Posts: 131
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Recipe please

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Old 01-31-2013, 02:46 AM   #4
Aug 2012
Durham, North Carolina
Posts: 197
Liked 19 Times on 16 Posts

We make dog treats with our spent grain but would love a recipe for bread!

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Old 01-31-2013, 05:10 AM   #5
Nov 2011
Rurtherford, New Jersey
Posts: 160
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This is the recipe that i have used: http://braukaiser.com/wiki/index.php?title=Treberbrot
The spent grain bread has been good but i would recommend the bread flour. I have been substituting it and i think thats why my bread has been off a little.
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Old 01-31-2013, 05:55 AM   #6
Jun 2011
Flint, Mi
Posts: 136
Liked 10 Times on 8 Posts

There are some recipes on this board I believe. Saw them somewhere thought it mite have been here.

The quick and simple is just add the grains to your favorite 'standard' recipe and see how it turns out. I found one recipe for 'beer-bread' which was basicly just a standard bread recipe with some or all of the water replaced with beer.....in my case some of my homebrew. I have used the standard bread machine recipe that came with my bread machine and added a cup or so of grain to the mix and it came out great. I have also substituted some malt syrup for the sugar it called for. I have also run the machine till the last rise and then plopped the dough into a pan and let it finish rising and baked it in the oven. Dark specialty steeping grains make for a nice darker loaf. Its all good. I haven't had one of the above that didn't work out or that I didn't like.

Originally Posted by captainkirk83 View Post
Recipe please

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Old 01-31-2013, 06:39 AM   #7
Mar 2012
Boston, massachusettes
Posts: 755
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A buddy a work just made some spent grain bread. He is a former pastry chef so i would have to assume his was better then anything i could muster up. What else can be made from spent grains?

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Old 01-31-2013, 09:26 PM   #8
Dec 2010
Portland, OR
Posts: 103
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Lots of things:


I've made the pizza dough on that site and it was delicious with home-made mozzarella and tomatoes from the garden

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Old 01-31-2013, 09:30 PM   #9
Jan 2013
Posts: 78
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We dehydrate the spent grains. We have a dehydrator, but you can also use an oven set very low and with the door cracked for airflow.

Whole grain goes into my homemade granola, substituting for some of the oats. We also grind it into flour and can do up to ~20% substitution for wheat flour without much impact.

On a related note, my wife is using some of my excess wort to make a malted ice cream for the Superbowl!

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Old 01-31-2013, 11:20 PM   #10
Mar 2011
S.F., California
Posts: 67
Liked 9 Times on 7 Posts

2 cups spent grain

2 tablespoons honey
2 cups wheat flour
4 cups all purpose flour
2 tablespoon butter
1 package bakers yeast
2 1/2 cup beer (or water, but you are making 'beer' bread) at 120* F
2 Tspn salt

Knead, let rise, split into two loafs, follow your dreams

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