Brewers Bread

[aboantopick]

A friend sent me this yesterday and it happened to be a brew day so today I baked.
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Brewer’s Bread Recipe

3 cups spent grain (wet, straight from the mash tun)
1.25 cups warm water
.25 cups sugar
4-5 cups all purpose flour
1 tspn. salt
1 egg beaten
.25 cups milk
1 packet dry active bakers yeast
Instructions:

Mix yeast water and sugar in a bowl to activate yeast. Allow 30 min for yeast to activate.
Add yeast starter, salt, egg, spent grain, and milk in a bowl and slowly add flour.
Knead dough until it is smooth and no longer sticky.
Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough.
Split your dough into the desired amount of loaves and place on a cookie sheet over a thin layer of cornmeal.
Allow loaves to rise again and then score the loaves with a knife.
Bake at 375ºF for 35 minutes or until the bread is desired color and a knife comes out clean after being inserted into the center.

 

[JINKS]

I use the exact same recipe except I added way more salt on the advice of a professional chef. 1.25 Tablespoon. Second batch came out way better than the first I attribute it to the salt.

 

[aboantopick]

Great~ I will make that adjustment ,salt,
:rockin:

 

[fuelish]

Just be aware that too much salt will inhibit the yeast...just sayin'

 

[JINKS]

Great~ I will make that adjustment ,salt,
:rockin:

How was your first batch? Mine was exceedingly bland, hence the conversation with my chef friend and the salt adjustment.

 

[aboantopick]

How was your first batch? Mine was exceedingly bland, hence the conversation with my chef friend and the salt adjustment.

Mine was just a little bland. Good really, just figured it lacked sugar which was extracted during the mash, but then again it just may need a little more salt. I didnt let the dough rise again long enough after making the loaves hence it being flatter than yours. Bake time in recipe was right on, I baked mine 30 minites and it could have used the five more.

 

[JINKS]

I didnt let the dough rise again long enough after making the loaves hence it being flatter than yours.

Mine are tall due to cooking in a bread pan not just due to rise. Though when i split into the two loaves and put in greased (butter) bread pans they did rise from half to full, and then expanded above the top while cooking.

 

[Teromous]

I made some beer bread a while back. I used an IPA to give the beer some more flavor. Later I also put some cheddar cheese and chili powder (not like beef/bean chili powder) to give it more flavor in the next batch. Suffice to say I'm not a baker and the bread was thick, but if you guys find the bread to be a bit bland you can try adding beer, cheese, powdered chili, even sliced jalapenos. My recommendation is to (like making beer) start off light on the spices.

 

[agrazela]

Hmm, wonder how the recipe would taste if you replaced the water and (some of) the sugar with the wort you just made to get the spent grain.

Gotta try that on an upcoming Scottish ale! Or a rye!

 

[JINKS]

I'm going to brew an oatmeal stout this coming weekend which will give me a LOT of specialty grains to experiment with. Here is a pic of my first attempt at brewers bread. One of the comments where I got the recipe says that he adds fresh rosemary. Smells like pine needles to me so I'm not sure I want pine tree tasting bread.

 

[JINKS]

Latest installment with grains from a Brewers Best English Pale Ale.
Beer and bread, BONUS!!
Used recipe above just added 2.5 times the salt.

 

[SirHC_]

this is a really old thread but is the best recipe I've used to date. It works equally well for steeping grains (extract brewers) or the regular stuff from the mash tun. While I compost most of my spent grain (or just rake it into the lawn in the low spots during the summer) I always save enough for 1-2 batches of bread. I generally put the 3-4 cups spent grain in the blender with the 1.25 c of water called for in the recipe, or beer from a previous batch, or the last bit of wort left in the bottom of the bowl/mash tun after the rest of the brew day is done and process for 1 minute. It makes the husks a bit less "sharp" in the finished bread and more palatable to my kids while maintaining the taste and nutrition value. I also use the 1 tablespoon of salt adjustment.
FYI, I also routinely use 1c spent grains in pancakes and waffles, blended with whatever liquid is called for in the recipe. It adds protein and fiber to an otherwise nutrient poor (but delicious) meal. the spent grains already have absorbed water so no other adjustments are needed to regular recipes.