Spent grains whole grain bread

[hroth521]

This is a delicious bread - tastes vaguely of malted barley. Husks added a bulgar-like texture. Not unpleasant at all.


Sponge:
4 oz rye flour
4 oz bread flour
8 oz water
1 tsp yeast

Mix and let hydrate overnight or for 8-10 hours at room temp


Bread dough

8 oz bread flour
8 oz white whole wheat flour

1 cup spent grains damp not dripping wet
¼ cup bran
¼ cup flaxseed
⅓ cup honey
⅔ cup water + 2 oz water
½ tablespoon malt
2 ½ tsp salt
1 tsp yeast

Mix honey/water with sponge. Mix flours. Mix everything else with sponge/honey/water using kitchenaid. Add flour scoopful at a time until mixed. Add extra flour as needed until dough clears sides.

Let rise 2X. bake in bread pans at 350 until 205- 210 deg (about 50 minutes)

 

[yewtah-brewha]

Thanks for posting, my wife just did a school paper o beer and brought this up, I have heard of it before, but didn't seem to worthwhile, but after reading her paper, the health benefits and quality outweigh the norm!

This is a delicious bread - tastes vaguely of malted barley. Husks added a bulgar-like texture. Not unpleasant at all.


Sponge:
4 oz rye flour
4 oz bread flour
8 oz water
1 tsp yeast

Mix and let hydrate overnight or for 8-10 hours at room temp


Bread dough

8 oz bread flour
8 oz white whole wheat flour

1 cup spent grains damp not dripping wet
¼ cup bran
¼ cup flaxseed
⅓ cup honey
⅔ cup water + 2 oz water
½ tablespoon malt
2 ½ tsp salt
1 tsp yeast

Mix honey/water with sponge. Mix flours. Mix everything else with sponge/honey/water using kitchenaid. Add flour scoopful at a time until mixed. Add extra flour as needed until dough clears sides.

Let rise 2X. bake in bread pans at 350 until 205- 210 deg (about 50 minutes)