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Old 03-01-2011, 02:47 PM   #31
Misplaced_Canuck
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I'll add a recipe. I used the spent grain from my rather-dark stout.

1 cup of water
2 tbsp of sugar
1 tsp of salt
2 tbsp of vegetable oil
1 cup of spent grain
3 cups of bread flour
2 tsp of regular bread yeast.

2 lbs load setting, medium crust, french-bread style.

This turned out very good, the bread got a LOT of color from the dark stout grains.

My next experiment, I'm going to use beer instead of water while still keeping the bread yeast.

M_C
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Old 03-06-2011, 05:16 AM   #32
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Quote:
Originally Posted by Misplaced_Canuck View Post
I'll add a recipe. I used the spent grain from my rather-dark stout.

1 cup of water
2 tbsp of sugar
1 tsp of salt
2 tbsp of vegetable oil
1 cup of spent grain
3 cups of bread flour
2 tsp of regular bread yeast.

2 lbs load setting, medium crust, french-bread style.

This turned out very good, the bread got a LOT of color from the dark stout grains.

My next experiment, I'm going to use beer instead of water while still keeping the bread yeast.

M_C

Wow this was great. I used the spent grains from my Pale Ale and 1C of Summit Winter Ale and subbed 1C whole wheat flour for 1C of the breadflout. SWMBO had no idea what was in the bread and loved it. SWMBO absolutely hates the smells of homebrewing, but loved the bread until she learned what was in it. The whole loaf was eaten with friends tonight. Need to make more this week.
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Old 11-20-2011, 11:54 PM   #33
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Currently making the OP's original recipe.... I skipped the dry milk, and only used baking flour so we'll see how it tastes.

I'll have to try the other two recipes as well! I have been making dog treats with my spent grain for a while, and just never got around to making bread with it yet until tonight. Found a brand new bread maker for $20 today, and I have a ton of spent grain in the freezer so it was time.

Thanks again!
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Old 11-28-2011, 03:45 AM   #34
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I made this today and was absolutely delicious! It was a big hit with dinner thanks for posting this.

 
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Old 11-28-2011, 03:57 AM   #35
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thanks for the suggestion, aekdbbop. i make bread often, and beer even more often, and never thought of using the grain for whole-grain bread
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Old 01-27-2012, 01:02 AM   #36
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OK, question:

Quote:
Originally Posted by aekdbbop View Post
BTBC Spent Grain Honey Wheat Bread

ala Bread Machine

Recipe for a large loaf:

1 1/8 cups water
2 1/2 cups white bread flour
1/2 cups wheat bread flour
^^^^^^^^^
Can you give an example of what you mean by "Wheat Bread Flour?" Do you mean whole wheat flour, or do you mean something else? SWMBO is going nuts looking for "whole wheat bread flour", which due to gluten contents, i think may be a contradiction in terms...

Thanks...

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Old 01-27-2012, 02:17 AM   #37
TrainSafe
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They actually make a bread flour that is whole wheat. generally, 'bread flour' usually means white flour which has a protein content strong enough to raise yeasted bread. It also has higher gluten levels. You can use regular flour, but you might end up with a harder loaf - try compensating by adding more honey or other hydration.

 
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Old 01-27-2012, 01:27 PM   #38
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Gotta remember this thread next time I brew! I've been wanting to make some spent grain bread and dog treats and having the ease of a bread machine will make this happen on brew day.

I'll just mix it all up during the boil!

I plan on adding some beer instead of water though. Maybe something malty. I have a Belgian Golden Strong that is pretty sweet. Also some barleywine.

 
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Old 02-13-2012, 02:21 AM   #39
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Quote:
Originally Posted by Misplaced_Canuck View Post
I'll add a recipe. I used the spent grain from my rather-dark stout.

1 cup of water
2 tbsp of sugar
1 tsp of salt
2 tbsp of vegetable oil
1 cup of spent grain
3 cups of bread flour
2 tsp of regular bread yeast.

2 lbs load setting, medium crust, french-bread style.

This turned out very good, the bread got a LOT of color from the dark stout grains.

M_C
Tried this recipe today with a mix of grains from my cream ale; turned out great!





I dried the grains out in the oven this morning for about an hour at 200dg. They were still moist, but didn't have as much water as they did when I scooped them out of the mashtun.

 
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Old 09-24-2012, 04:02 AM   #40
MTate37
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Made this recipe with a cup of crystal from yesterdays brew session, and it tastes great. The dough rose too much and was pressing against the lid of the machine, so one end is caved in. I guess the grain was still a little too wet. Might try adding a little more flour next time.

Thanks for the great recipe!

 
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