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.

Ingredients:

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.

spent grain pancakes

Last night we started brewing a batch of cranberry porter. I've been trying to figure out ways to use the (potentially delicious) spent grain. Pancakes are one idea. These pancakes have a dark color and flavor because the spent grains from our porter included chocolate malt and black malt. I also made tea with the spent hops, and it made me sleepy.

This recipe is based on Tom's vegan pancake recipe.

Serving Size: 4

Ingredients:
2 1/2 c. all-purpose flour
2 T. baking powder
1 t. salt
1 T. sugar
2 c. non-dairy milk (we used almond)
1/2 c. water
1 T. canola oil
2 c. spent grain, pureed in food processor
1 t. caraway seed, ground (optional)

Mix dry. Mix wet. Combine. Make pancakes. Great with applesauce!