Best 4 Spent Grain Bread Recipes
Spent grain, a byproduct of the beer brewing process, is a nutritious and flavorful ingredient that can be used to make delicious and wholesome bread. With its slightly sweet and nutty flavor, spent grain adds a unique depth and texture to bread, making it a popular choice for home bakers and food enthusiasts alike. This article will explore the best recipes for spent grain bread, providing step-by-step instructions, ingredient lists, and tips for creating an array of delicious and nutritious spent grain bread varieties.
Let's cook with our recipes!
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!
Provided by M3 Guy
Categories Yeast Breads
Time 1h35m
Yield 1-2 Loaves, 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
SPENT GRAIN WHEAT BREAD
This bread is an excellent way to use some of the grain that is left over when brewing beer. Just make sure that you aren't using spent grain that has hops mixed in with it!
Provided by Misty Heath
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat cycle; press Start. If using the delay timer, decrease water by 1 tablespoon.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 32.8 g, Cholesterol 7.7 mg, Fat 3.5 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 1.9 g, Sodium 218.9 mg, Sugar 5.1 g
SPENT-GRAIN BREAD MACHINE BREAD
This is a BM recipe using "spent-grain", from brewing. I got it off www.homebrewtalk.com. I'm posting here in case the discussion gets deleted.
Provided by Chef Sean 2
Categories Yeast Breads
Time 3h
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- Add everything to the Bread machine, in the order listed. (If your grain is particularly wet, you may need to add more flour.).
- If your Bread Machine has "Large loaf"and "Dark crust" settings use those. Otherwise, you could just use the machine to mix the dough then bake it in the oven at 350 Degrees Fahrenheit for approximately 20 minutes.
- Enjoy with a glass of whatever beer the grain was from.
Nutrition Facts : Calories 1749.9, Fat 30.5, SaturatedFat 17.3, Cholesterol 72.7, Sodium 3756.3, Carbohydrate 320, Fiber 12.3, Sugar 31.5, Protein 45.5
SPENT GRAIN BREAD
We helped a neighbor make his first batch of beer some grain was used in the brewing process so we thought we would attempt to make a Spent Grain bread. The recipe is adapted from Peter Reinhart's Whole Grain Breads book (if you like whole grain bread, this book is great!). It takes two days, but it is worth the wait. It uses...
Provided by Malinda Coletta
Categories Other Breads
Time 30m
Number Of Ingredients 1
Steps:
- 1. Day 1: About 20 minutes of work. Soaker The soaker works to hydrate the grains in the whole wheat by mixing it with water and salt and let it sit overnight. This makes the grain softer but also enhances flavor and makes the bread a little sweeter (check Reinhart's book for the whole explanation). Ingredients: • 454 g / 1 lb whole wheat flour • 1 tsp (8 g) salt • 1½ cups water Mix all soaker ingredients until flour is fully hydrated, then cover and let sit at room temperature for 12-24 hours. Can be refrigerated up to 3 days.
- 2. Biga Reinhart uses the term 'Biga' for an overnight starter that uses a small amount of yeast and also soaks the whole wheat flour to increase flavor and acidity. Ingredients: • 454 g / 1 lb whole wheat flour • 5/8 tsp active dry yeast (1/2 tsp instant dry yeast) • 1½ cups warm water Make a well in the flour. Pour the water into the well and then sprinkle the yeast in the water. Mix the water, gradually drawing in all the flour until hydrated. Once you have a ball of dough, knead in the bowl using wet hands for about two minutes. You may need to wet your hands again, but be careful not to add too much water to the dough. Let the dough rest for five minutes, and then knead again with wet hands for about one minute. This time, the dough will be easier to work with, although it will still be tacky. Cover and refrigerate for at least 8 hours.
- 3. ay 2: About 2 hours de-chill, then 20 minutes mixing followed by 2-3 hours fermentation. Baking takes 45-60 minutes. Now we make the bread. Remove the Biga from the refrigerator about two hours before starting to mix the final dough. Ingredients: • Soaker • Biga • 225 g spent grain • 113 g whole wheat flour • 2¼ tsp (10 g) salt • 2 Tbsp + 1 tsp active dry yeast (1½ Tbsp instant dry yeast) • 85 g (4½ Tbsp) honey • 2 Tbsp vegetable oil (optional) • Extra whole wheat flour for adjustments Chop the soaker and biga into 10-12 smaller pieces each - sprinkle some extra flour to keep them from sticking to each other. Hydrate the yeast in a little warm water (just enough to form a thick paste). Add to biga and soaker pieces along with the remaining ingredients except extra flour. Mix with a spoon or knead with wet hands for a few minutes to evenly distribute all ingredients. Take the dough out onto a lightly floured surface. Knead for 3-4 minutes until dough is soft and tacky but not sticky. Form the dough into a ball and let it rest on the counter for five minutes. Knead the dough again for about a minute. The dough should feel soft, supple, and very tacky. Place the dough into a lightly oiled bowl, covering it in oil on all sides. Cover the bowl and let the dough rise at room temperature for 45 to 60 minutes. Form the dough into two loaves or smaller rolls. Cover loosely and let rise an additional 45 to 60 minutes. IN A COVENTIONAL OVEN: Preheat oven to 425F. Add a steam pan to the oven and a hearth stone. When you put the bread into the oven, pour a cup of water into the steam pan and spray several times with a water mister inside the oven (not on the bread). The purpose is to create steam that will produce a crusty crumb on the bread. Lower the temperature to 350F and bake for 20 minutes. Rotate the bread 180°and bake another 20-30 minutes until the bread is done (thump the bottom to hear if it sounds hollow). IN A BRICK OVEN: Heat oven to about 500F have a cast iron fry pan heating in the oven. Take out coals and cast iron pan and brush off hearth surface. Put pan back in oven and pour heated water in pan to create steam. Place the loves of bread in oven. Spray inside of oven with a misting spray bottle Close oven check after one half hour you may need to let the loaves stay in for another 15 minuets or so (thump the bottom to hear if it sounds hollow). Cool on a wire rack and enjoy! Leave a comment if you try it out and let us know how it went.
Tips:
- Choose the right spent grain. Not all spent grains are created equal. Some grains, such as those from IPAs and stouts, have a stronger flavor than others. If you're new to spent grain bread, it's best to start with a mild-flavored grain, such as those from a pilsner or a pale ale.
- Toast the spent grain. Toasting the spent grain will help to enhance its flavor and aroma. You can toast the grain in a pan on the stovetop or in the oven. If you're toasting the grain in the oven, spread it out on a baking sheet and bake it at 350 degrees Fahrenheit for about 15 minutes, or until it's golden brown.
- Use a sturdy bread flour. Bread flour is a high-protein flour that will help to give your bread a chewy texture. If you don't have bread flour, you can use all-purpose flour, but your bread may be a little less chewy.
- Add some vital wheat gluten. Vital wheat gluten is a concentrated form of protein that will help to improve the texture and elasticity of your bread. You can find vital wheat gluten at most grocery stores.
- Be patient. Spent grain bread takes a little longer to rise than traditional bread. This is because the spent grain is a dense ingredient. Be patient and let the bread rise until it has doubled in size.
Conclusion:
Spent grain bread is a delicious and nutritious way to use up leftover spent grain from your home brewing adventures. It's a great way to add fiber, protein, and flavor to your diet. So next time you're brewing a batch of beer, save the spent grain and use it to make some delicious spent grain bread.
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