snccoulter
Well-Known Member
Made this today it turned out really well except the crust was a bit thick. I will have to do it again tough...
3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal
Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.
Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.
Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).
After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.
Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.
Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.
After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.
Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.
Yum! This thread got me going, so thanks for the inspiration.
My lady just whipped up a couple loafs of spent grain bread from my steeping grains:
12oz Caramel 80L
4oz Black Patent
4oz Chocolate
Looks beautiful, but could use a bit more butter for flavor. But then, I love me some butter.
I wrote the whole thing up here: Baking Project: Spent Beer Grain Bread
My lovely baker says that for this recipe, she'd probably up the butter to about 2-3 tbsp, which will make the bread a bit softer. Another teaspoon of salt will help the flavor, and shouldn't affect the yeast too badly.
As for the processor, she doesn't see why not. Give it a whirl
Baking: It's science for hungry people.
You are very correct about the need for pictures. I was dreadfully aware of the lack of photographs when I was whipping up the blog post. I'll take some tonight.
She ran it at 375*F for 30-40 minutes, but I'm pretty sure she put it back in for a few more minutes due to the needle test.
Neither. She used a pair of loaf pans, so we can use it for sammiches.
This recipe comes out great, and I've been gradually simplifying it.Here's the recipe I use, easy and AWESOME. Pictures here: http://beerreviewdude.com/beer-recipes/spent-grain-beer-bread-recipe/
I put the spent (still wet) grains through my food processor to get them into a finer crush state.
Thinking of punching it down, kneading it some, then putting it into the bowl (covering with a towel) for another hour (or so) until it doubles again. Then I'll split it into loaves, let rise, and bake on my pizza stone.
Here's the recipe I use, easy and AWESOME. Pictures here: http://beerreviewdude.com/beer-recipes/spent-grain-beer-bread-recipe/
I get fluffier loaves when I let the second rise occur "in place". IN other words, I try to handle it as little as possible after the second rise. I also usually punch down before it has fully doubled. Punching down reduces some of the gaps and holes and fluffiness, so except for the loaves I am going to be using for sandwich bread, i hardly punch it down at all.
Spent grain (or any "whole grain") bread can be too dense if you over-handle the dough or punch it down overzealously.
- 3 Cups spent grain (still wet or thawed)
- 1 cup warm water (a little more if using frozen grains)
- 1 Tbsp dry baker's yeast (proofed according to package directions w/ 1/4 cup water and sugar)
- 1/3 cup brown sugar (or cut the brown sugar in half and use 2-4 tbsp honey)
- ~5 cups bread flour (I do this by feel as I mix, I never measure)
- tbsp kosher salt
- 3 tbsp Vital Wheat Glutens (adds chewiness and lift)
Preheat oven to 500 degrees for rustic loaves, 425-450 for sandwich loaves or baguettes, and to 400 for buns/rolls (higher pre-heat temp caused thicker crust)
Blend grains and water in blender or food processor until completely pulverized and there are no recognizable husks.
Mix all ingredients except white flour in stand mixer with dough hook. Add bread flour while mixing until dough is proper consistency (glutens have formed and dough is elastic).
Remove dough and place in greased bowl until it has doubled (or 1.5x original). If making rustic or fluffier breads I will not punch down. Sandwich and buns will get punched down lightly. Split into loaves or buns and let second rise occur "in place" (on baking sheet or similar). When loaves have doubled again or reached desired size, place in oven and drop temp to 400 degrees.
Bake until done (toothpick inserted in center pulls out clean).
Actually, you can freezer bread dough.
http://breadbaking.about.com/od/beginnerbasics/ht/freezedough.htm
Actually, you can freezer bread dough.
http://breadbaking.about.com/od/beginnerbasics/ht/freezedough.htm
I'm also looking to make dinner roll sized 'balls' so that I can pull what I want to bake the day/evening before, put them into the fridge, and have them with dinner the following evening. Could be something really good to do.
Man, that would be perfect. Make roll or bun sized portions and then bake any time... Definitely interested in how that turns out!
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