If you are lucky enough to live near a brewer, this is a delightful use of their left over grain! I had frozen the 3 cups i needed earlier as I didn’t have enough flour to do this recipe!
This was a fun recipe to do – i had never created a krausen before, so that was a treat!
The dough doubled quite quickly! It was fun to watch and see the spent grain and know that it would be so filled with interesting flavor!
Spent Grain Beer Bread
2 hours, 40 minutes
Servings: 8-10 slices
3 cups of spent grain (wet)
1 1/2 cups warm water (~100 F)
1 (1 tablespoon) package dry bakers yeast
1/3 cup sugar (white or brown)
3 -5 cups flour
1 dash 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 pan, comes out clean after being inserted into the center of the loaf.