Homemade Bread Thread

Peruvian802 · Jan 29, 2016

Spent grain baguette. Fresh from the oven.

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ericbw · Jan 29, 2016

Peruvian802 said:
Spent grain baguette. Fresh from the oven.

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Looks good!

Hoppy2bmerry · Jan 31, 2016

Spent grains...

CTS · Jan 31, 2016

Well I managed to neglect my starter by forgetting to put it in the fridge. Now it's gone bad, mould and smells really bad. So that's in the garbage now.

I figured I will try my own recipe from scratch! Turned out pretty good!

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slym2none · Feb 1, 2016

Spent grains bread.

Had I known the loaf would get that big, I'd have made two smaller boules. Awesome crust, this is really good bread. I think I packed my grains in the cup a little tight, might just go with a "loose" cup next time - and there will be a next time!

garrettbuckeye · Feb 3, 2016

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First attempt at a sourdough. Best bread I've made yet, but not a great sourdough.

I used a bread machine recipe, and let it make the dough. Final rise on the counter and baked in a Dutch oven.

ericbw · Feb 8, 2016

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I made 3 loaves of orange challah yesterday. Two small and one large. Sesame, sesame ' poppy, and sesame, poppy, & fennel seeds. Perfect with cream cheese.

mattmmille · Feb 10, 2016

Made bagels yesterday and baked this morning. This afternoon, I made Chinese sausage baked buns (technique needs work, but man, these tasted great!

BGBC · Feb 14, 2016

Multigrain loaf. Was a little big for the loaf pan this time.
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StonesBally · Feb 14, 2016

Here's my standard loaf, no starter included, that I can pull out quickly on a week day. A little over proofed, but tasted pretty good. I also made some cardamom scented cinnamon/raisin brioche, just to make a bread pudding for brunch this morning. Should have taken a picture of that.

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Peruvian802 · Feb 14, 2016

^^^beautiful

alha · Feb 14, 2016

Quick question from a newb who just stumbled across this thread. I have my view set to max # per page, and for me it shows 29 pages, and 1151 posts, and really would prefer to not have to go back thru the whole lot of them so if someone could answer a couple quick questions I would appreciate it.

I enjoy cooking, and have even done a little baking, and since this is a bread thread in a beer making forum, would I be correct in presuming that people are utilizing their spent grains by making bread out of them? If I delved back into the bowels of this thread, would I find many suggestions as to the hows and whys of the process, from the kettle to the bread pan?

I think it is a great way to reuse and not waste material, and make something yummy in the process. If this is a more 'look what I made' thread, are there any others that stand out in regards to the process? Thanks guys, I love this forum!

slym2none · Feb 14, 2016

There are definitely some spent-grain breads in this thread, you should be able to see at least a couple on the last page or two for you. Nothing really special about getting the grains, just save some after brewing in a zip-top bag & either refrigerate if using in the next day or so, or toss them in the freezer for later.

I am sorry that I can't give proper credit, I didn't write down whose recipe from here that I used (

), but here's the recipe I used. You can see the pics of my loaf just by looking back a bit - hint, if you use this recipe, you might want to make 2 loaves:

Spent Grains Bread (from beer making)

1 1/4 to 1 1/2 cup water
3T oil or melted butter
3T honey
3 cups all-purpose flour
1 cup whole wheat flout
1 cup spent grain
2 1/4 t yeast (1 pkg bread yeast)
2 t salt

Mix dry ingredients then add wet. Knead 5-8 min with mixer dough hook until elastic and shiny. Transfer to oiled bowl and cover. Rise until doubled (1 hour). Shape and rise 30-40 minutes more. Bake at 400° for 30-45 min until sounds hollow when tapped or 200° inside.

NOTE - I didn't use a mixer I just hand-kneaded the dough until I got tired. It came out nicely! I will say, don't pack the grains in your 1 cup; I did, and thought it was a little heavy on the grains.

SeraW · Feb 14, 2016

If you have a recipe you like, take enough spent grain equal to about 10% of the flour by weight and just mix in during or at the end of kneading. Works for many of my recipes. Then, tweak up or down by your own taste. (If spent grain is wet from the mash tun/grain bag, adjust water accordingly.

slym2none · Feb 14, 2016

10% doesn't seem like a lot...

SeraW · Feb 14, 2016

Depends what you're going for. I like it as a nutty accent, and feel that too much can interfere with the rest of the bread. But I think it's a good starting point.

ChefRex · Feb 14, 2016

You can also dry in a low oven and throw in in a blender to grind, as I did in the dough that I have fermenting at the moment.

unionrdr · Feb 14, 2016

I dry spent grains in a 200F oven spread on cookie sheets. Turn once an hour till dry. Then grind in my Mr Coffee burr grinder on the finest espresso setting to flour.

Peruvian802 · Feb 15, 2016

Typical slicing loaf.

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ChefRex · Feb 15, 2016

Changed things up a bit and made a sweet, at least to me, my standard loaf, honey and eggs added, sunflower and pumpkin seeds, goji berries and raisins.
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Very nice with a bit of butter,
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mattmmille · Feb 15, 2016

alha said:
Quick question from a newb who just stumbled across this thread. I have my view set to max # per page, and for me it shows 29 pages, and 1151 posts, and really would prefer to not have to go back thru the whole lot of them so if someone could answer a couple quick questions I would appreciate it.

I enjoy cooking, and have even done a little baking, and since this is a bread thread in a beer making forum, would I be correct in presuming that people are utilizing their spent grains by making bread out of them? If I delved back into the bowels of this thread, would I find many suggestions as to the hows and whys of the process, from the kettle to the bread pan?

I think it is a great way to reuse and not waste material, and make something yummy in the process. If this is a more 'look what I made' thread, are there any others that stand out in regards to the process? Thanks guys, I love this forum!

I have tried the drying and pulverizing spent grains in a food processor and it was a pain. Using them in recipes, I have generally found the spent grains to be too rough. But I have made several batches of dog treats and they are really loved by the pups.

alha · Feb 15, 2016

Ahh, then my supposition was incorrect for the most part, actually the used grains are occasionally used as flavoring, but mostly not for the flour itself? Well, I know it would add a bit of work to the process, drying them and all that, so this is just another skill that brewers are exercising it appears.

Nuthin' wrong with that!

SeraW · Feb 16, 2016

alha said:
Ahh, then my supposition was incorrect for the most part, actually the used grains are occasionally used as flavoring, but mostly not for the flour itself? Well, I know it would add a bit of work to the process, drying them and all that, so this is just another skill that brewers are exercising it appears. Nuthin' wrong with that!

As described above by others, drying and grinding to flour is possible. It's been my experience though that the loss of starches and sugars make it not great in any more than half the regular flour. It's good for the fiber and protein, though.

unionrdr · Feb 16, 2016

They do ad some flavor & color as well. but how much flavor depends on how well they were drained & sparged to begin with. And I use no more than 1/4 too 1/3 the total amount of flour in regard to spent grain flour. I use my Mr coffee burr grinder on the finest espresso setting to get a nice flour grind.

IslandLizard · Feb 16, 2016

alha said:
Quick question from a newb who just stumbled across this thread. I have my view set to max # per page, and for me it shows 29 pages, and 1151 posts, and really would prefer to not have to go back thru the whole lot of them so if someone could answer a couple quick questions I would appreciate it.

I enjoy cooking, and have even done a little baking, and since this is a bread thread in a beer making forum, would I be correct in presuming that people are utilizing their spent grains by making bread out of them? If I delved back into the bowels of this thread, would I find many suggestions as to the hows and whys of the process, from the kettle to the bread pan?

I think it is a great way to reuse and not waste material, and make something yummy in the process. If this is a more 'look what I made' thread, are there any others that stand out in regards to the process? Thanks guys, I love this forum!

slym2none said:
10% doesn't seem like a lot...

Agreed, 10% is hardly enough to call it "spent grain" bread.

I often make bread using 70-80% spent grain (still wet) and 30-20% bread flour. They're "no-knead" breads of course, very wholesome, and so good! A small neighborhood bakery in Amsterdam (NL) made breads similar to those, they were called "Kellogh" (sp?). A 12 pound grain bill easily yields 8 loafs.

I find drying spent grains in the oven a total waste of time and energy. I just chuck them in a plastic bag in the fridge or in large 42oz plastic "cottage cheese" containers in the freezer if I don't intend to use them within a few days.

If you let the grains sour a bit it's even better.

ericbw · Feb 16, 2016

I freeze them in plastic until I need them. I put about a cup into a loaf (so like 2 cups flour and a cup of grains, something like that). I think you wouldn't get enough gluten development to make a very good loaf if it was mostly spent grain - like whole wheat that is crumbly.

Even at 10%, it's adding some additional grain and fiber to the bread, and it's using something that would be thrown away.

ericbw · Feb 16, 2016

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Multi-grain with s sourdough sponge. Rye, who wheat, molasses, malt extract.

texwake · Feb 16, 2016

Anyone here bake on the green egg (or equivalent)?

SeraW · Feb 16, 2016

My latest sourdough sandwhich loaf.

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rlmiller10 · Feb 16, 2016

SeraW said:
As described above by others, drying and grinding to flour is possible. It's been my experience though that the loss of starches and sugars make it not great in any more than half the regular flour. It's good for the fiber and protein, though.

Interesting that you can go even half that high of a % with spent grain. I have been using malted wheat, which I mix with my wheat berries and grind. But if I use more than about 7% malted wheat it doesn't bake very well and the middle remains doughy.

Is the gluten still there, after mashing, to allow for good structure or does using more than say 25% spent grain flour make a heavy bread?

Homemade Bread Thread

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