November 24, 2009

spent grain bread

Here is another use for spent grain from beer brewing. Check out the swirl made by the dark malts! The bread and the pancakes both used small amounts of spent grain for flavoring, but they aren't a good way to use up large quantities. We still have a lot of grain left--almost 3 lbs. If we were doing all-grain brewing, I would want to find some animals to feed it to or try using it to grow mushrooms.

I found the bread recipe here. The recipe called for 32 oz. of beer, but who wants to waste beer when there's spent grain to use?

Makes 2 large loaves or 1 extra-large loaf.

2 1/4 lbs. unbleached all-purpose flour (8 3/4 c.)
10 1/2 oz. whole wheat flour (2 1/2 c.)
32 oz. water
2 t. instant yeast
1 oz. salt (1 1/2 T.)
7 oz. wet mash "spent grain", not pureed (2 c.)

Fold in the spent grain after kneading and before rising. Otherwise do the normal bread making things.

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