Spent Grain Bread

When making the beer from the previous post, I looked at the barley after it had been steeped, and thought about the very nice spent grain bread that we used to get at the 75th street brewery in KC when we ate there after fencing practice. I didn’t want the spent grain to go to waste, so I dug around online and found a spent grain bread recipe.

It used:
8 oz. of spent grain (damp)
3 to 5 cups flour
1.5 cups water
3 tsp yeast
1 tsp salt
1/3 cup brown sugar
A little maple syrup, honey, or even liquid malt extract could be added for flavour as well. I used maple syrup, about a teaspoon or so.

Mix the sugar and water, proof the yeast in this, about 100-110 degrees. Once it is foamy (a few minutes) add it to the spent grain. Add the salt, and then start adding in flour and knead until you have a nice soft dough. Let it rise until doubled, punch it down and shape into loaves. I did 4 small round loaves. let them rise until doubled, then bake at 375 about 30 minutes (until done, etc.). This is a really nice, slightly sweet bread with a wonderful malty flavour. It is economical in that it keeps spent grain from going to waste, since there is still a ton of flavour in it.

This isn’t my recipe, its something I found on realbeer.com.

It is definitely a bread I’ll be making in the future. Katie made a second batch of it to serve with Christmas dinner.

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