Date: Wed, 26 Oct 94 11:16:44 EDT From: Nancy.Renner@um.cc.umich.edu Subject: Bread suggestions from a pro (From *Jeff* Renner) After several questions again about bread from spent grains, I suppose that as resident professional bread baker, it is my duty to make suggestions. I hope the interest in general enough to justify the bandwidth. I really don't like to use spent grains, myself. The husks are really not very easily chewed, being largely cellulose. But if you must, here are some ideas. jc (ferguson@zendia.enet.dec.com) is right in that bread making isn't rocket science, or even brewing. However, a little more attention to precision than he recommends is perhaps prudent. His recipe: >3c white flour >1c wheat flour >2c brew grains (or so) >1/2c sugar >1 1/2c of warm H20 >yeast >make a yeast starter. >while that is frothing away, mix flour and crap together. >add yeast/h20 to flour. kneed. you may have to add more >flour to make it right. (i'm guessing on the amts here). >BAKE for 40mins at 375; put tin foil over the top of the loaf >for the last 15 mins or so. JC has left out an important ingredient - salt. That is like hops in beer. He has also neglected to specify how much yeast, and for my taste, 1/2 c. of sugar would make exceedingly sweet bread, and would also result in rapid browning, which is why he has to cover the top at the end of the bake. Here is a basic bread recipe that I teach in bread baking class (makes two big loaves). When students master the basic recipe, they substitute all kinds of stuff like potatoes, cheese, nuts, jalapenos, oatmeal, etc. Renner's Bread Recipe ~2-1/2 lb any flour or mix of flours (6-8 cups depending on your hand) 3 c liquid 1 T salt 1-2 pkts yeast (@1/4 oz.) 3/4 T = 1/4 oz.(less = more flavor but slower) (looks like Reinheitsgebot, doesn't it?) Optional: Up to 1/4 c sweetener for unsweet bread, up to 3/4 c for sweet. 1/4 c malt or honey would be nice for a spent grains bread. Up to 1/4 c oil or fat for lean bread, more for rich one. Other ingredients can be substituted or added. Example, drained spent grains would both substitute (for part of the liquid) and add (the dry portion, assuming none of that would act like flour). You'd have to estimate how much liquid was in your grains and reduce the amount in the recipe accordingly. I'd start with 3 c drained, fluffy, spent grain and reduce water maybe 1/4 cup. High protein (such as bread) flours and high fiber (whole grain) flours need more water than white all purpose. These proportions are about right for bread flour and/or a portion of whole wheat. Rehydrate the yeast in 1/4 cup water (105-115^F) with 1/2 t sugar for osmotic purposes (yields ~10% more viable rehydrated yeast cells). Add salt to balance of water (room temp). Add all ingredients except half of flour to a bowl, stir until fairly smooth. Stir in ~half of remaining flour until too stiff to easily stir. Flour your work surface and dump dough onto it, Knead up to eight minutes, adding more flour as needed, but don't add too much. You want a smooth, not stiff dough (should feel like your earlobe when done, or a baby's bottom). Let double covered in bowl at least once (twice is optional for more flavor, punch down between ). Shape into two loaves (5x9 pan) Put into greased pan, cover, let double. Bake 375F 35-40 minutes. Remove from pans and cool on rack. E-mail me a slice, or at least your results. Jeff in Ann Arbor c/o nerenner@umich.edu