3 cups of spent grain (wet)
1.5 cups warm (~100 F) water
1 package (1 tablespoon) dry BAKERS yeast
1/3 cup sugar (I prefer brown)
3-5 cups flour
Dash of salt (optional)
Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
Put spent grain in large mixer bowl. Mix in starter, and start adding flour. Keep adding flour until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Punch down dough, and either:
A) Split into two loaves and place in greased bread pans
B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
Allow loaf(ves) to double in size, bake in 375 F oven 30 to 40 minutes until browned and a long pin, such as a turkey pin, comes out clean after being inserted into the center of the loaf.
I have only used grains from pale beers so far, I'm going to try it with grain from my Schwarzdoppelbock soon.
If you have a gutsy mixer (Sumbeam mixmaster minimum, Kitchenaid is better) you can mix in all the flour in the blender bowl. If you have a wussy mixer, you'll have to knead the last cup or two of flour into the loaf by hand.
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On deck: Schwarzrauchbier, clone of Belhaven Scottish Stout, bunch of WLP 007 brews
Primary: Rauchbier, Dry Stout
Secondary: English Amber Ale
Keg Conditioning: Schwarzbier, Brown Ale
On tap: Granola Bar Braggot,Sterling Pils, What the Helles, Brown Ale
Bottled: Solstice Masala, Impervious Stout, Raspberry Oatmeal Chocolate Stout, Mead, Belgian Quad Rajet
Too much of everything is just enough.
- J. Garcia
Originally posted by HogieWan I was wondering if the husks get cut up any in your mixer. I make my bread by hand and I was thinking that whole husks would be too big in the bread.
I kinda like bread with some texture and flavor, so I don't mind the bits of husk, and no one who's tasted my bread has complained about the husks, and they've usually gone back for seconds, so they're not just being polite. I don't think the mixer has any real effect on the individual husks. I suppose if you find the husks annoying, you could dry the spent grain, mill it on a fine setting, and then mix that with the flour. You'd just need to adjust the recipe to replenish the water you evaporated from the grain. You could figure out how much by weighing the grain before and after drying, and knowing 1 gallon of water weighs about 8.35 pounds.
__________________
On deck: Schwarzrauchbier, clone of Belhaven Scottish Stout, bunch of WLP 007 brews
Primary: Rauchbier, Dry Stout
Secondary: English Amber Ale
Keg Conditioning: Schwarzbier, Brown Ale
On tap: Granola Bar Braggot,Sterling Pils, What the Helles, Brown Ale
Bottled: Solstice Masala, Impervious Stout, Raspberry Oatmeal Chocolate Stout, Mead, Belgian Quad Rajet
Too much of everything is just enough.
- J. Garcia
Originally posted by HogieWan I was considering throwing it in the food processor and cutting them up a bit. Knowing my wife, this wiil be a nessessary step.
Ya gots ta do what ya gots ta do.
__________________
On deck: Schwarzrauchbier, clone of Belhaven Scottish Stout, bunch of WLP 007 brews
Primary: Rauchbier, Dry Stout
Secondary: English Amber Ale
Keg Conditioning: Schwarzbier, Brown Ale
On tap: Granola Bar Braggot,Sterling Pils, What the Helles, Brown Ale
Bottled: Solstice Masala, Impervious Stout, Raspberry Oatmeal Chocolate Stout, Mead, Belgian Quad Rajet
Too much of everything is just enough.
- J. Garcia
I have a similar recipe, (will have to pull it out to be sure )
We have made it four times and it never really comes out " Bread Like" it ends up more like a Whole Grain pound cake.
My wife is an exellent baker and has not yet figured out why it only turns out good enough to slice and grill in the cast iron pan for 'us' not good enough to share.
Maybe you recipe is different, now I'm way curious.
And Just a thought:
My grains have been from 'Extract with specialty grains'
So they have only been Steeped!!! ?????
Could this be our problem???
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Wear it out, Use it up or Do without
Damn.
Both my book marks failed and I am not sure I saved the 3 1/2" back up or the paper index card since it didn't turn out well with four tries.
When I get a little time I'll dig around.
Thanks for the helpful offer. I hope and find it. But i will use the recipe posted here after I steep the Spec. Grains for my next batch. Possiblly next week.
Cara-pils
American Crystal
Flaked Wheat
Thanks Again
Carl
__________________
Wear it out, Use it up or Do without
Man that is good bread! I made a Witbier and used the barley, wheat, and oats left after the sparge. Very tasty. I used the end of the runnings for the yeast instead of water too. A little bonus to the flavor.
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-
RDW, the worst that can happen is that you have to actually 'buy' beer.
Drinking: Coal Porter, American Amber
Primary:
Secondary: Saison
Conditioning: Pale Ale, Bohemian Pilsner Lager
In queue: Orange Tripel, Imperial Stout, IPA
I did a search for KitchenAid and found this, and am now thinking I will do this when I make my Pale Ale soon.
A thought, though.... I have made beer bread before, but it's just a quick bread, not yeast-based. But I just wonder if anyone has tried making this spent grain bread with beer rather than water.
I'm thinking of combining the recipe in the link with this spent grain recipe and see how it comes out. Replace the "whole wheat flour" with spent grains.
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~ Jeff S.
Serving on tap: Mead, Cider, Bag Full of Rocks Pumpkin Ale, Tournament of Roses Wheat
Keg conditioning: Scottish 60/-
Secondary: Ginger Peach Wheat
Primary: <none>
Originally posted by cul8rv8 I'm thinking of combining the recipe in the link with this spent grain recipe and see how it comes out. Replace the "whole wheat flour" with spent grains.
I'd limit the spent grains to no more than half, or even a third, of the total dry ingredients volume. The spent grain has nothing that works to hold the bread together, and a lot of husk material that works to make it break up. This bread already comes out slightly crumbly, so proportionately more spent grain would not help that at all.
__________________
On deck: Schwarzrauchbier, clone of Belhaven Scottish Stout, bunch of WLP 007 brews
Primary: Rauchbier, Dry Stout
Secondary: English Amber Ale
Keg Conditioning: Schwarzbier, Brown Ale
On tap: Granola Bar Braggot,Sterling Pils, What the Helles, Brown Ale
Bottled: Solstice Masala, Impervious Stout, Raspberry Oatmeal Chocolate Stout, Mead, Belgian Quad Rajet
Too much of everything is just enough.
- J. Garcia
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