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Teberbrot

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--[[User:Kaiser|Kaiser]] 23:31, 8 December 2007 (CST)
 
--[[User:Kaiser|Kaiser]] 23:31, 8 December 2007 (CST)
  

Latest revision as of 04:22, 9 December 2007


--Kaiser 23:31, 8 December 2007 (CST)

Spent Grain Bread or Treberbrot (the German word for spent grain is Teber) is a hearty bread that is made with the addition of spent grain from the brewing process. The spent grain adds some sweetness, texture and a lot of fiber to the bread. Here is a sample recipe for a small loaf of Spent Grain Bread. Basically any hearty bread receipe can be made into Spent Grain bread by adding some portion of spent grain. But when doing so please account for the amount of liquid that is alteady in the spent grains as breads doughs are fairly sensitive to the solid/water ratio.

If you haven't made bread before you may want to watch the Food Network's Good Eats episode "Dr Strangeloaf" where Alton Brown explains the basics of bread making.

The recipe:

Treberbrot ingredients.jpg
  • 125g spent grains
  • 125g bread flour
  • 125g whole wheat flour
  • 160ml warm water
  • 1 tsp active dry yeast
  • 1/4 tsp salt

Preheat the oven to 420 *F. Mix all the ingredients well and kneed for about 10 min. After that let the dough rise until doubled in volume.

Treberbrot rise.jpg

Once risen for the first time, knock the dough down and form a loaf. Let this loaf rise for another 30 min.

Treberbrot oven.jpg

With a sharp knife cut slits into the top and bake for about 40 min. For the first 20 min use a spritz bottle to spray water into the oven every 5 minutes. The added humidity will help the crust formation.

Treberbrot done.jpg

Take out of the oven and let it cool.

Treberbrot enjoy.jpg

Enjoy with home brew (Advetius Weizenbock shown here). If you want to go for an authentic German spread for Teberbrot try Schmalz. Schmalz is basically lard with bits of onion and bacon. It is eaten on bread with a sprinkle of salt.