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Old 03-20-2013, 04:15 AM   #1
adiochiro3
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Dec 2012
Dublin, CA
Posts: 604
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So I kept the spent grains from my last batch Sunday (an English Ordinary Bitter) and put some in my waffle batter yesterday and made a loaf of barley bread today. Man-o-man did it turn out great.

[IMG][/IMG]

It was a really simple recipe I picked up online:

  • 3 cups spent grain (wet)
  • 1 cup flour
  • 1 cup warm water
  • 1 tsp yeast
  • 1/4 cup sugar

Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.*

Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.

Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.

This is a heavy, dense, dark bread -- not unlike a squaw bread we've had at a favorite restaurant.

There are 2 things I will do differently on the next round: use honey or LME instead of table sugar, and use beer instead of water.

I highly recommend you give something like this a try if you haven't yet.
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Old 03-20-2013, 04:22 AM   #2
Holy_Hops
 
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Aug 2012
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Looks delicious. I'm brewing a big DIPA this weekend. Maybe I'll save the grains for this...or dog treats.

Thanks for sharing.

 
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Old 03-20-2013, 04:30 AM   #3
conneryis007
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Nov 2009
Keystone, CO
Posts: 264
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Iv been making these loafs with what looks like the same online recipe! Turns out great. Sometimes I use more regular grain and less spent grains depending on how heavy I want the bread. Iv been wondering what effect replacing the water with beer will have?!? I might have to try this next time!
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Old 03-20-2013, 04:30 AM   #4
DeTech
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Sep 2012
Boston, Ma
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My swmbo makes some awesome spent grain cheese bread. Very similar recipe. Must be a google thing :-p
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Old 05-28-2013, 12:17 PM   #5
Elysium
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Feb 2013
Madrid, Spain
Posts: 1,187
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Quote:
Originally Posted by adiochiro3 View Post
So I kept the spent grains from my last batch Sunday (an English Ordinary Bitter) and put some in my waffle batter yesterday and made a loaf of barley bread today. Man-o-man did it turn out great.

[IMG][/IMG]

It was a really simple recipe I picked up online:

  • 3 cups spent grain (wet)
  • 1 cup flour
  • 1 cup warm water
  • 1 tsp yeast
  • 1/4 cup sugar

Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.*

Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.

Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.

This is a heavy, dense, dark bread -- not unlike a squaw bread we've had at a favorite restaurant.

There are 2 things I will do differently on the next round: use honey or LME instead of table sugar, and use beer instead of water.

I highly recommend you give something like this a try if you haven't yet.
Hey. This looks very delicious. Can you do us a favour and update the recipe? Tell us when you add the yeast and water (or beer). And what kinda yeast you add....

Thanks a lot.

 
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Old 06-02-2013, 12:15 PM   #6
BikerBrewer
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Jan 2013
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That does look delicious, I made some spent grain bread in the bread machine a while back from a recipe I got on here and that turned out pretty good. I've got a sourdough starter going now I made with some trub from my last beer and want to try making a sourdough spent grain bread next. Never thought of using the grains in waffles but I'm suring going to try that, thanks for the great idea.
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