Alex's Journal

Spent Grain Beer Bread
So mainly for my own notes, this is the recipe for the bread I sometimes make.

3 cups of spent grain (wet)
1.5 cups warm water
1 package (1 tablespoon) dry BAKERS yeast
1/3 cup brown sugar or honey
3-5 cups flour
Dash of salt

For anyone else making it:
Spent grain is the grain left over after making beer. It generally adds texture and a subtle flavour. The brewer soaks the grain in water, then drains the water off, leaving something like a course, thick porridge. The exact mix of grain, thus flavour, varies depending on the beer it is left over from.

I usually add some cinnamon, nutmeg and all spice. Maybe a teaspoon each. The particular spices that will work depends on the grain in the bread, but I've found that mix to be good generally.

Brewers yeast is lazy, use bakers yeast. Don't use larger yeast, it's really lazy.

Substituting beer for water seems to work, though I would match the beer to the grain used (pilsner for all pilsner malt, stout for grain with lots of roast barley). I'm not really sure on this one.

Current Mood: calm

Advertisement