Basic Brown Bread Spent Grain recipe: 1 1/2 cups white flour 1 1/2 cups spent grain 1 3/4 cups milk (or buttermilk or half and half milk/cream) 1 tsp bread soda 1 fistful of seeds or nuts or pinhead oatmeal. Whatever comes to hand.(sunflower seeds are nice) Mix dry ingredients. Add milk. Quick mix (don't over do it) then pour mix Into a greased loaf tin (or thicken with more flour and shape on a tray). 190 degree oven for about 50 mins. or until the bottom of the loaf sounds hollow. Remove from oven and wrap in a (damp) tea towel for a softer crust. Spent Grain from Ales using crystal malt seem to work best for this recipe. It's not necessary to dry the grain, but you might want to adjust the milk to get the consistency right, and not too gloopy. You can experiment with the amount of spent grain you add; less grain and more flour makes a lighter loaf.
No Knead Spent Grain Recipe (from Breadtopia.com) 3 Cups Flour 1 Cup Spent grain ¼ Tsp. Yeast 1 ½ Tsp. Salt 1 ½ Cups Water • Mix together the dry ingredients. • Mix in water until the water is incorporated. • Cover with plastic and let sit 18 hours. • Follow video instruction for folding. • Cover loosely with plastic and rest for 15 minutes. • Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours. • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes. • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes. • Let cool completely on rack. The only down side is that it takes about a day from mixing to consumption. If you guys and gals are interested, check out the website. There are videos and other recipes there.http://www.breadtopia.com/
Woodstock Station “Spent Grain” Bread ** Adapted for bread machine Place the following ingredients in the bread machine in the order listed: 3 ounces water (room temperature 4 ounces apple juice (room temperature) 1 ounce molasses ½ cup wheat flour 2 ¼ cups white “bread” flour ¾ cup “spent grain” – dried 1 tablespoon butter – softened 1 tablespoon powdered milk 1 ½ tablespoon sugar 1 teaspoon salt 1 tablespoon gluten 2 ½ tablespoon yeast Select “Wheat Bread” setting on bread machine (kneads longer and cooks longer than “White Bread” setting). Also, if you have the option to choose darkness choose “light”.
Patti's SPENT GRAIN BREAD Recipe for spent grain beer bread: 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. Note: This recipe uses spent grain from a pale ale recipe. If you have a gutsy mixer (Sunbeam 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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