Spent Grain - Bread - Page 13 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Spent Grain - Bread

Reply
 
Thread Tools
Old 08-11-2011, 03:24 PM   #121
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


When I first started making this bread I was adding way too much flour and producing a really dense bread and wouldn't fully cook without the outside starting to get a burnt hardness. I like to make this bread more fluffy and light so I add less dough and let it rise from a wetter, sticky dough. I couldn't do that by hand without making a huge mess but I am able to do it easily in a kitchenaid with a dough hook.

I've also found primarily pilsner based beer produces somewhat boring bread if you use regular bread flour alone. I've found substituting 1/2 cup of whole wheat flour for 1/2 cup bread flour adds a lot of flavor.

 
Reply With Quote
Old 08-11-2011, 09:53 PM   #122
Randar
All your Ninkasi are belong to us
HBT_LIFETIMESUPPORTER.png
 
Randar's Avatar
Recipes 
 
Sep 2008
Wheeling, IL
Posts: 40,881
Liked 5408 Times on 5214 Posts


Quote:
Originally Posted by seabass07 View Post
I preheat it in the oven at 500F for 20 minutes. Turn the oven down to 450 and put the dough in the dutch oven. Then cook it for 20 minutes. Remove the lid then 20 - 30 more minutes until the crust is the right color.
This is the method Bittman mentions in the original no-knead bread recipe. It works with a pizza stone as well, especially if you have a convection oven.

It works well for a dense crunchy crust, but it can be too much for loaves of sandwich bread. I scale the preheat and baking temps based on what type of bread I am making, but I use this technique all the time.
__________________
So, I suffer from ASIA? -TXCrash
Actually, it's all of us that suffer from your ASIA. -KCBrewer

I often feel like the dumbest person in the room here -JuanMoore

 
Reply With Quote
Old 08-13-2011, 11:34 PM   #123
viking73
 
viking73's Avatar
Recipes 
 
Nov 2009
MT, MT
Posts: 2,537
Liked 12 Times on 12 Posts


Here's some pictures of my second attempt. The round one is a cheddar jalapeno bread, and the other is plain. Beautiful veins of cheddar!
Click image for larger version

Name:	ForumRunner_20110813_173331.jpg
Views:	685
Size:	21.3 KB
ID:	31743   Click image for larger version

Name:	ForumRunner_20110813_173345.jpg
Views:	685
Size:	20.1 KB
ID:	31744  

 
Reply With Quote
Old 08-16-2011, 05:22 PM   #124
tick_daddy
Recipes 
 
Jul 2011
Hattiesburg, Mississippi
Posts: 25
Liked 2 Times on 2 Posts


Flack's recipe is good...used 1 cup each of crystal 60L and honey malt and it turned out delicious!
__________________
Fact: Thomas Jefferson wrote the first draft of the Declaration of Independence in a Philadelphia tavern.

 
Reply With Quote
Old 10-21-2011, 02:43 PM   #125
danorocks17
Recipes 
 
Jan 2009
Indianapolis, Indiana
Posts: 937
Liked 45 Times on 34 Posts


Quote:
Originally Posted by sfbayjay View Post
Hey! Great thread here. Inspired me to try my own take on baking with spent grains. I used spent grains from my recent attempt at cloning Deschutes Mirror Pond.

Here are my results:





And here's my take on a recipe:

3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal

Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.

Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.

Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).

After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.

Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.

Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.

After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.

Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.

Yum! This thread got me going, so thanks for the inspiration.

I did the recipe last time and it is freaking killer! the loaf was huge and we took some to a dinner with some friends and everyone went crazy for it. The only issue I ran into was the spent grains were from an oatmeal stout, so there were some dark and bitter grains in the bread. I am going to make another loaf today with some grains from an IPA. I can't say enough good things about this bread. Thanks Jay!
__________________
Burning Fence Brewery

"blessing of your heart, you brew a good ale"

 
Reply With Quote
Old 11-04-2011, 05:09 PM   #126
hogwash
 
hogwash's Avatar
Recipes 
 
Aug 2008
Waynesboro, VA
Posts: 719
Liked 62 Times on 52 Posts


I just baked Flack's recipe yesterday and it turned out great. I used grains from a PM hefeweizen and followed the amounts to a T. I've been making bread for a couple years and this is easily the best I've made. Much lighter and more moist than I expected. Absolutely wonderful.

I differed a little in my method as I made a starter with the water, sugar, & yeast and let it sit for 20 minutes or so. Then, using my kitchenaid mixer, I mixed in the grains and 1 cup of flour for 2 minutes on "2". Began adding the remaining flour with the mixer running over another 2 minutes then let it knead for another 2 minutes. The first rise took maybe an hour as did the second rise. I used a baking sheet sprinkled with cornmeal and set on top of a baking stone. I also put a pan on the rack underneath and threw a few ice cubes in it when I put the bread in. Checked the temp after the 30 mins were up and it was right around 200deg. Perfect.

 
Reply With Quote
Old 11-04-2011, 06:02 PM   #127
seabass07
 
seabass07's Avatar
Recipes 
 
Apr 2011
Brothell
Posts: 1,321
Liked 158 Times on 113 Posts


I like the idea of using grain from a wheat or rye beer. The biggest complaint I have about my spent grain breads is too much husk!
__________________
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Not Beer
Fermenter 4: Beer

 
Reply With Quote
Old 12-05-2011, 06:44 PM   #128
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 156 Times on 114 Posts


Here's the loaf I baked last night. This thread was a big help.

Bertus Brewery: Spent Barley Bread
Click image for larger version

Name:	DSC_4001.jpg
Views:	612
Size:	67.0 KB
ID:	39900  
__________________
http://www.bertusbrewery.com/

 
Reply With Quote
Old 12-06-2011, 11:22 AM   #129
Brewsday
 
Brewsday's Avatar
Recipes 
 
Mar 2011
Near Portland, ME
Posts: 178
Liked 19 Times on 16 Posts


That's a beauty! I keep tweaking the bread machune recipe hoping to stop the top from cratering...no luck. I think moisture content is too random.
__________________
Quote:
Originally Posted by nutty_gnome View Post
Everyone has to walk their own path as a brewer. Each home brewer must consider time, cost, feasibility, and results of their efforts. If a homebrewer can strike a happy balance between those 4 aspects, then they are doing it right regardless of the brewing method.
Quote:
Originally Posted by Revvy View Post

Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

Don't be a troll about it.

 
Reply With Quote
Old 12-07-2011, 07:32 PM   #130
zman
HBT_LIFETIMESUPPORTER.png
 
zman's Avatar
Recipes 
 
Apr 2008
Denver.
Posts: 2,647
Liked 21 Times on 21 Posts


Are there any adjustments that need to be made if you are using a stand mixer?
__________________
www.kroc.org

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spent Grain Bread Machine Recipe aekdbbop Cooking & Pairing 55 06-19-2016 01:36 AM
Spent Grain is Gone! EdWort Recipes/Ingredients 16 03-29-2009 05:21 PM
Spent Grain Bread again Kaiser Cooking & Pairing 19 11-17-2008 02:07 PM
Spent yeast for bread making!!! tdavisii General Beer Discussion 8 05-11-2008 02:29 AM
Spent Grain Bread Melana Cooking & Pairing 4 03-04-2008 11:20 PM


Forum Jump