Beer and Wine: The Blog

The past few times I’ve made beer I have also made some Spent Grain Bread. It is a pretty tasty recipe, making a hearty bread, and is easy to do in the downtime as the beer is cooking. It takes about two to three  hours in total to make, which is about how long the beer process takes, so they work well together. I’ve only tried it with dark beers so far, and they have turned out very well, but I hear it is really good with the grains from lighter beers as well.

Ingredients

• 3 cups of spent grain (drained, but still damp)
• 1.5 cups of warm water
• 1 tablespoon dry BAKER’S yeast
• 1/3 cup sugar (white or brown)
• 3-5 cups flour
• Dash of salt
• Cornmeal (optional)

Directions

1. Mix warm water, sugar, and yeast in a bowl to create a starter. Let it start to show activity.
2. Add spent grains and salt to a large mixing bowl. Add yeast starter and mix.
3. Continue adding flour and mixing until the dough is smooth and no longer sticky.
4. Knead dough for 10 minutes.
5. Place dough in an oiled or floured bowl and cover with a towel while it rises (double the size, about 60 minutes).
6. Punch down the dough and form into a large round loaf or divide into smaller loafs. Place loaf on cornmeal-dusted baking sheet or into greased bread pans.
7. Allow bread to rise again (double the size, about 60 minutes).
8. Bake at 375 F for 30-40 minutes.
9. Let cool.

*Notes: You might need to use more flour than this recipe calls for, just continue adding flour until the dough is workable and can be kneaded. The dough can be placed in a warm oven (~100 F) to help it rise more quickly, about 30-40 minutes instead of 60.