#spent grain bread

[homebrewsupply]

Making Spent Grain Bread

Living in an urban area can leave a homebrewer with a lot of leftover spent grain, and nothing you can really do with it besides throwing it out. In rural areas you can compost, or give the grains to a local farm, but neither are really do-able in a city. However, you can make bread…

Making Spent Grain Bread was originally published on Homebrewing Learn Center

[deptofbaking]

Spent Grain Bread

As mentioned in earlier posts today, I had a whole lot of spent grain left over from brewing yesterday.

I've made spent grain bread a couple of times, but haven't settled on the perfect recipe. As for today - well, I can't quite seem to find the browser tab containing the recipe I used among the dozen or so tabs I had open earlier. But they were all largely similar, and I remember more or less what my bread contains:

2.5 tsp yeast

1 cup warm water

2 tbsp honey

2 tbsp oil

3 cups all-purpose flour

1 cup whole-wheat flour

2 tsp salt (which I almost forgot, and then had to knead in. Oops.)

2 cups spent grain 

Pretty standard bread procedures - proofed the yeast, mixed everything together with the dough hook on my stand mixer, let rise in a covered bowl for ~1.5 hrs, shaped it & let rise again... etc. I love the quasi-imprecision of bread rises - it's nearly always a directive of "...or until the bread doubles in size." I baked this for 20 min at 425, then 8 min at 350. While it looked pretty dark on the outside, it was still very moist inside.

This is the best of the spent grain breads I've made so far!