Spent Beer Grain Bread

[Jared]

Aargnzarf found this recipe when I made that batch of beer, and I tried it out this weekend. It's very simple, and much better than throwing out all those good-smelling grains.

Taken from here:
Spent grain beer bread - Realbeer.com Beer Community

Recipe for spent grain beer bread:

3 cups of spent grain (wet)
1.5 cups warm (~100 F) water
1 package (1 tablespoon) dry BAKERS yeast
1/3 cup sugar (I prefer brown)
3-5 cups flour
Dash of salt (optional)

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 pin, comes out clean after being inserted into the center of the loaf.

I have only used grains from pale beers so far, I'm going to try it with grain from my Schwarzdoppelbock soon.

If you have a gutsy mixer (Sumbeam mixmaster minimum, Kitchenaid is better) you can mix in all the flour in the blender bowl. If you have a wussy mixer, you'll have to knead the last cup or two of flour into the loaf by hand.

I did this at my parent's house with my dad, and they don't have a mixer. I had no problem mixing it with a spoon, and then my hands.

There are still husks on the grains, so you might spit some out, but if you aren't super picky it's just good fiber.

The taste is full, rich, and not as 'gritty' as whole wheat bread, and the texture is surprisingly light.

I think adding dried fruits would work out well.

A picture that Aargnzarf sent to me of her batch: