This recipe is not only easy, you can be extremely creative with it. Well, that is in the sense of flavor, anyway. Very few ingredients which is nice and you will probably have them on hand in the pantry. The other nice thing about this bread, anyone who is dairy intolerant can also enjoy the bread since there isn’t any milk or eggs in the recipe. The hardest part of this recipe is the waiting!
For the liquid in the recipe I have used both water and beer but you need to be careful with the ratio that you choose. Too much beer and your spent grain can produce a bitter after taste in the bread. You also need to be sure that you don’t use any spent grain where you have just made a quite hoppy IPA. If you do choose to use the grain from that brew, be sure to add some brown sugar or honey to sweeten up the dough.
The bread in this picture was made from the spent grain I had making my Raspberry Wheat beer. I added some mini chocolate chips in one batch and some dried fruit with about 2 Tlb. of honey in the second batch. Absolutely delish. Enjoy!!!! For comments/questions email email@example.com
Easy Spent Grain Beer Bread
1/4 – 1/2 cup of spent grain warm or at room temp. (not cold from frig)
1/2 tsp. salt
1 Tlb. yeast
1 1/2 cup water/ or combination of water/beer
3 1 /2 cups flour
In your mixing bowl, place the spent grain and 1 cup liquid that you will be using. Turn on the mixer with dough hook attached and leave on as you prepare your other ingredients to let water and grain incorporate. Add yeast to the 1/2 cup of warm liquid to dissolve, pour into bowl with water and grain. Add salt or any other spices you would like to use at this time.. Add flour in 1 cup at a time. The dough may “appear” stiff or it could “appear” quite soft, this will depend on what you use for your liquid. No worries, just follow the recipe.
After you have added all the flour, take mixing bowl and place a cotton towel over the top of the bowl and set some place to rise until the dough becomes double in size. Once the dough is ready, sprinkle some flour on your work surface and place dough there. If the dough feels quite soft/sticky, just roll the dough around in the flour so that it’s easy to handle. You can divide the dough at this time and add any other ingredients you want ( raisins, chips, dried fruits, etc.). Form the dough into an oblong loaf or a round loaf. Place on a baking sheet that has been sprayed liberally with Pam Butter/Olive Oil and dusted with corn meal. Cover your dough and let it rise while your oven comes up to temp.
Bread is baked at 425 for 35-40 minutes, depending on your oven. Before you bake your bread, place a pan of water on the shelf below, this will give the bread a crunchy outside and tender inside.
With other spent grains I have made breads with garlic, rosemarry and even a spicy bread with hot pepper flakes! Be creative, just be sure to add some honey/sugar if you use any spent grain from a hoppy brew.