why didnt you guys tell me?

[OHIOSTEVE]

Just made some bread off the spent grains... added some cinnamon and sugar to one loaf. WOW is this stuff good!!!

 

[dave5155]

recipe please. I've been wanting to do this for a while now.

 

[sickbrew]

Sounds better than giving it to the chickens!

How about a recipe?

cheers

 

[strat_thru_marshall]

spent grain bread rules, but malted barley bread is even better. I like to mill up a 1/4-1/2 cup of specialty grain and add it to a simple rustic bread recipe. C40 or C80 is awesome, as is a TOUCH of Chocolate!! Freshly milled, un mashed. Right into the dough

 

[h22lude]

Yes recipe please. Sounds really good.

 

[Shizog4]

very interested

 

[OHIOSTEVE]

This is the recipe we used. For the cinnamon one we just kept adding cinnamon until it looked and smelled right, and we upped the sugar to a half cup. I would also make it 3 loaves rather than 2 as it gets really well done outside but is still a bit chewy inside. OR drop the temp a little and bake longer.



Recipe:
3 cups spent grain (wet)
1 cup flour
1 cup warm water
1 tsp yeast
1/4 cup sugar
Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.

Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.

Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.

Bread Sticks: Roll the dough into bars about 2" in diameter and about 10" long. Bake until Golden Brown.

You can improve on the texture of the bread if you dry the spent grain and grind it up with the flour mill. One cup dry and three cups water works out for the above recipe.

Add Flaked Oats or Flaked Barley to the top of loafs before baking for extra flavor.

 

[beretta]

I tried quick bread (soda bread, beer bread, etc...) once with spent grains and it's flavor was great. However, I was turned off by the dagger sharp husks. They scratch my throat and got stuck in my teeth. Did I do something wrong?

 

[OHIOSTEVE]

oh yeah, added flaked oats on top of the cinnamon one. MMMMMMMMMMMM

 

[BeerJorge]

Recipe:
3 cups spent grain (wet)
1 cup flour
1 cup warm water
1 tsp yeast
1/4 cup sugar

This sounds great... I just learned how to knead flour so I may actually do this in the near future...

Thanks for sharing...

 

[OHIOSTEVE]

This sounds great... I just learned how to knead flour so I may actually do this in the near future...

Thanks for sharing...

That recipe is good.. add some cinnamon and another 1/4 cup of sugar and it is phenomenal!

 

[OHIOSTEVE]

good for breakfast also!!!

 

[BrewThruYou]

Recipe:
3 cups spent grain (wet)
1 cup flour
1 cup warm water
1 tsp yeast
1/4 cup sugar

Wyeast? White Labs? Safale?

j/k

 

[trevorc13]

Recipe:
3 cups spent grain (wet)
1 cup flour
1 cup warm water
1 tsp yeast
1/4 cup sugar

Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.

Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.

Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.

Bread Sticks: Roll the dough into bars about 2" in diameter and about 10" long. Bake until Golden Brown.

You can improve on the texture of the bread if you dry the spent grain and grind it up with the flour mill. One cup dry and three cups water works out for the above recipe.

Add Flaked Oats or Flaked Barley to the top of loafs before baking for extra flavor.

So this may be self explanitory, but I've never made bread. With the flour, I assume you also mix in the water, yeast, and sugar?

 

[RM-MN]

Yes, mix in all the ingredients and use your hands to continue mixing as the mix becomes to stiff to stir with a spoon. This continued mixing with your hands (kneading, I sometimes use my fists to press the dough down and then pull the edges up and over and do it again) makes the gluten in the flour get stickier so when the yeast expels carbon dioxide it gets trapped in the dough by the gluten. You can add gluten to the dough too (it's sold in little boxes) if your bread has too much grain that is low in gluten. If you don't knead it enough, it won't raise well and/or will have big bubbles in it.

 

[BendBrewer]

I just save a quart or two of pre-boiled wort to make bread in the bread maker. Cut back on any other sweetener by about half and replace all the water with wort and bake away.

 

[jbrookeiv]

I have another spent grain bread recipe in my signature that is dynamite.

 

[vitrael]

I had no idea there was such a thing. Grain has been going into my compost by the pound.

ONWARD INTO THE FUTURE!

 

[brewit2it]

I might have missed the answer, but I saw one reply in this thread saying that said the husks were rough on the throat and stuck in the teeth which makes sense to me. Can you dry the spent grain in a low temp over then use the blender to make them into powder (flour) or will the blender blade ruin the grain somehow?

 

[Mparsons327]

sounds great

 

[lou2row]

I might have missed the answer, but I saw one reply in this thread saying that said the husks were rough on the throat and stuck in the teeth which makes sense to me. Can you dry the spent grain in a low temp over then use the blender to make them into powder (flour) or will the blender blade ruin the grain somehow?

Just read a recipe for a bread where they blend it up fine, so it should be okay. I think it was a LHBS site. Alabama brewer or something.

 

[OHIOSTEVE]

I might have missed the answer, but I saw one reply in this thread saying that said the husks were rough on the throat and stuck in the teeth which makes sense to me. Can you dry the spent grain in a low temp over then use the blender to make them into powder (flour) or will the blender blade ruin the grain somehow?

I havent had an issue with that yet.