Spent Grain Beer Bread
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!
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READY IN: 1hr 35mins
SERVES: 4
YIELD: 1-2 Loaves
UNITS: US
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DIRECTIONS
- Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
- Put 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:.
- A) Split into two loaves and place in greased bread pans.
- B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
- Allow 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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