wolf08gang
01-19-2009, 11:24 PM
Okay so here's something you can do with your spent grain.
This is based on a recipe I found on another sight, but I've tweaked it to suit my taste. I hope you enjoy it.
Spent Grain Bread
2 Cups spent grain
3 Cups bread flour
2 Cups Wheat flour
2 teaspoons gluten
1/4 Cup Sugar
1 1/2 teaspoon salt
1/2 stick butter
1 egg
2 1/4 teaspoon yeast
1 3/4 Cups warm water
Preheat oven to 350* F
Mix all ingredients together in a bowl. Spread 1 more cup flour on counter top, and knead dough for 10 minutes.
Place dough back in bowl, cover with a clean towel, and let rise in a warm area for 30 minutes, or untill aproximately double in size.
Divide the dough, and shape into loafs and place on greased cookie sheet, or greased bread pans. Cover and allow to rise again. (30 min)
Place loaves in oven and bake at 350 for 35 minutes.
Remove bread from oven, and allow to cool before slicing.
Notes:
Due to the variable in moisture content in your spent grain, it may be necessary to add more flour while kneading. If your dough starts to stick to your counter top, just sprinkle some more flour on there.
If you like, you can run your grain through a food processor first to make the texture less grainy.
I like Saf-Instant yeast. It's the only yeast I know that can be mixed in with dry ingredients and consistently perform as expected.
If you decide to use traditional bread yeast, allow it to proof in warm water as directed.
For a crispier crust, keep a spray botle of water on hand, and spray a few shots in the bottom of the oven every 5 minutes or so.
Enjoy.
This is based on a recipe I found on another sight, but I've tweaked it to suit my taste. I hope you enjoy it.
Spent Grain Bread
2 Cups spent grain
3 Cups bread flour
2 Cups Wheat flour
2 teaspoons gluten
1/4 Cup Sugar
1 1/2 teaspoon salt
1/2 stick butter
1 egg
2 1/4 teaspoon yeast
1 3/4 Cups warm water
Preheat oven to 350* F
Mix all ingredients together in a bowl. Spread 1 more cup flour on counter top, and knead dough for 10 minutes.
Place dough back in bowl, cover with a clean towel, and let rise in a warm area for 30 minutes, or untill aproximately double in size.
Divide the dough, and shape into loafs and place on greased cookie sheet, or greased bread pans. Cover and allow to rise again. (30 min)
Place loaves in oven and bake at 350 for 35 minutes.
Remove bread from oven, and allow to cool before slicing.
Notes:
Due to the variable in moisture content in your spent grain, it may be necessary to add more flour while kneading. If your dough starts to stick to your counter top, just sprinkle some more flour on there.
If you like, you can run your grain through a food processor first to make the texture less grainy.
I like Saf-Instant yeast. It's the only yeast I know that can be mixed in with dry ingredients and consistently perform as expected.
If you decide to use traditional bread yeast, allow it to proof in warm water as directed.
For a crispier crust, keep a spray botle of water on hand, and spray a few shots in the bottom of the oven every 5 minutes or so.
Enjoy.