1 hr 35 mins
M3 Guy's Note:
I am a homebrewer and brew all grain beer. As a byproduct of mashing 10+ lbs. of grain to make wort for beer, you have 10+ lbs. of grain to use. I hate to dispose of anything, especially food, I wanted to find a good way to use this leftover grain. I use some of the grain for this bread recipe and put the rest into compost for my outdoor plants. Really there is no true combination of grain, I just use whatever I used to brew beer with. It all gets mixed together during the mash so it is never the same blend, but that keeps it interesting!
My Private Note
Units: US | Metric
- 1Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
- 2Put 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:.
- 3A) Split into two loaves and place in greased bread pans.
- 4B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
- 5Allow 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 pan, comes out clean after being inserted into the center of the loaf.
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Nutritional Facts for Spent Grain Beer Bread
Serving Size: 1 (202 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 408.9
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 2.8 mg
- Total Carbohydrate 88.6 g
- Dietary Fiber 2.8 g
- Sugars 16.8 g
- Protein 10.0 g
The following items or measurements are not included: