Keep SWMBO Happy and Brew Beer at the Same Time

[Weezy]

If you're making a special trip to buy flour for this, buy the bread flour instead of all-purpose flour.

 

[wonderbread23]

Pretty cool. I make a pretty mean loaf of sourdough spent grain bread, although I tend to go a lot lighter on the actual spent grains.
My method and process:
http://www.thepourreport.com/spent-grain-sourdough-bread/

 

[STL_Lucas]

So I finally made this with some dry 2 row and crystal 60 grains and a Schlafly Porter and the bread turned out great. It was delicous! The only thing with the way mine turned out was that the inner bread was extremley soft and the outer crust was pretty crispy. Any suggestions for making the outer crust a little softer? Thanks!

 

[gschmank]

My Wife made this today, wow it is really good. She tried another recepie yesterday that was a total failure, but this one is great! Thanks

 

[dyqik]

I made this over the weekend with the grain from last weekend's Best Bitter brew - MO with a little corn and crystal 40. It worked really well, but gave a very sticky dough, although I made two modifications. A little more flour/less water at the start should fix that.
Firstly, I used a molasses in place of the sugar - this gives a good color to the bread and crust and supports the malt flavor well.
Secondly, I used the hearth bread baking method - start baking at 500F on a pizza stone, and put a cup of boiling water in a tray in the oven. When you put the loaf in, spritz the sides of the oven with water, and repeat that at 30s, 1m and 1m30s, then turn the oven down to 450F to bake. The steam helps keep the crust moist for a while, which slows down the coloration, and allows the bread to spring in the oven.
Thanks for writing up the recipe!

 

[JR_Brewer]

Great bread, thanks! The pics really helped a non-baker like myself!
Also, wanted to note that I used US-05 as my yeast. It worked ok, but the dough took longer to double in size. Next time, I'll try some bakers' yeast.
Thanks for the great write up!

 

[Iafarmre]

Great recipe, thanks! I baked bread for a long time before I started homebrewing (love beer and bread so the logical step was to start homebrewing), and this was a good combination. A bit of an odd after-effect with the husks but nothing too bad. The flavor had a slightly bitter tang to it with the batch I used for spent grain. Went VERY well schmeared with some butter and paired with an apple ale.

 

[John53189]

Good stuff, I love it