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Old 04-03-2010, 03:57 PM   #21
Beernik
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I just started working on my hearth bread with an extra half-cup of dortmundor grains thrown in and 1/6 cups of what turned out to be Cran-Pomm-pLambic substituted for equal water (I thought I grabbed a stout. That's what I get for not labeling).

Next weekend I'll try this with bagels, but making sure I use the stout.
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Old 04-23-2010, 10:05 PM   #22
ascan
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Mar 2008
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I've been using this recipe as my starting point for spent grain bread, but my only question/ponderer is about the spent grains. The first time I found there wasn't nearly enough dry flour to give the dough the right consistency after kneading (which was easily overcome and adjusted in future batches), but perhaps thats because the spent grain has been dried before use in the dough?

I'm eager to use this recipe in a chocolate oatmeal stout I'm making in a couple weeks, though I'll also be using some for cookies.

Anyways, thanks for the recipe. Almost every other one I've found didn't use enough spent grain for my tastes, and seemed somewhat gimmicky (hey, I use grain [no matter how little] from my beer brewing in my bread! Look how multifaceted and unwasteful/green I am.).
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Old 04-23-2010, 11:33 PM   #23
Beernik
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In my recipes I didn't reduce the flour by the amount of grain added because of the same issue. It was far too liquidy when I tried.
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Old 04-24-2010, 12:03 AM   #24
ascan
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Yeah, increasing the amount of flour is the way to go. My standard when using spent grains I haven't baked with before (after trying it standard, i adjust the flour and add adjuncts to compliment) is 3 cups whole wheat and 1 cup white. Perhaps a bit more white/water as dough consistency dictates. The rest I keep to the original recipe.

I almost never buy bread anymore. The spent grain keeps for a while in the fridge, and a new batch or two every week is enough.
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Old 06-05-2010, 11:40 PM   #25
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This is so cool, made it durning the 60 minute boil from the spent steeped grains; into the oven later tonight. This is a most excellent forum!

 
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Old 06-06-2010, 03:37 AM   #26
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Quote:
Originally Posted by SpaceportBP View Post
This is so cool, made it durning the 60 minute boil from the spent steeped grains; into the oven later tonight. This is a most excellent forum!
It is pretty great stuff. Something to serve at your upcoming brewpub?
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Old 07-07-2010, 03:44 PM   #27
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I made the recipe from post 12 this weekend and it was fantastic. I've been eating sandwiches on it all week.

My question is has anyone tried to freeze the dough or the bread to use for later? I would like to keep some on hand ready to go but would like to avoid the hassle of full on cooking bread every few days or so.

I know you can freeze pizza dough for a couple months or so and use it without ill effect but don't know about this.

Oh, I made pizza dough as well and grilled it over the weekend, absolutely fantastic. Highly recommended.

 
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Old 07-07-2010, 04:05 PM   #28
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Wow, I can't believe how good those look. I'm going to try I on my next batch.
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Old 07-07-2010, 04:18 PM   #29
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Pardon my ignorance. Does the spent grain need to be dried before making the bead?
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Old 07-07-2010, 04:35 PM   #30
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Quote:
Originally Posted by eanmcnulty View Post
Pardon my ignorance. Does the spent grain need to be dried before making the bead?
I did not, and mine came out fine.

On another note, what would be a good spread to serve with this? Think of how you go into a mexican restaurant and get chips and salsa; italian place bread and olive oil, steakhouse rolls and butter. For my brewpub, I would love to have baskets of this with ???? Honey Mustard Mayo? Honey Butter? Bacon Honey Butter? Horseradish Mayo?

It would have to be something that is relatively inexpensive and awesome with the bread and complement the line of fine, hand-crafted beers that will be on tap....

Please suggest!

EDIT: @ mose, I have frozen mine in 1/4 sections and find it is just as good as the day I made it; use a non-porous wrap like aluminum foil as plastic will cause freezer burn.
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