Spent Grain Bread

ssorllih · Post by **ssorllih** » Fri May 11, 2012 14:22

I should think that if you are keeping a notebook you would be showing all of your calculations there. I guess that you could use a note book computer and have the calculator handy. I rather like the reliability of paper and pencil.

HamnCheese · Post by **HamnCheese** » Fri May 11, 2012 22:08

Well, here is the "a little better than approximation" for the spent grain bread. I didn't do a baker's percentage - but now that we all have access to formula calculators, that shouldn't be a problem!

The second batch was a winner with a little sweeter back flavor than the first. Probably because I let it go overnight.

Preferment:
12 oz. Whole Wheat Flour
11 oz. Spent Grain (wet)
2 TBlspn. Sugar Beet Syrup (or molasses)
16 oz. Water
1 tsp. Dry Yeast

Mix to a batter consistency and ferment at room temp for 5 hours. Then add:
2 oz. Spent Grain Flour and mix well.

Ferment in fridge overnight. Take out of fridge and let come to room temperature.

Dough:
Wisk:
32 oz. Unbleached White Flour
1 tsp. Dry Yeast
Once mixed, add 1 Tablespoon salt and wisk again.
(This keeps salt out of direct contact with the yeast.)

Add dry mixture and up to 16 oz. water to preferment and mix to wet, sticky dough. Let sit for 20 minutes before kneading. Knead for ten minutes and let rise to double.

Turn dough out of bowl, do an `envelope turn` on a well floured board and return to bowl for 1 hour.

Turn dough out of bowl onto well floured board, divide into portions and shape. (I shaped and put into loaf pans.)

Let rise for 1 hour and bake at 400 degrees for thirty minutes. Decrease oven temperature to 375 and bake to internal temperature of 200 degrees - another 30-40 minutes.

DLFL · Post by **DLFL** » Fri May 11, 2012 22:37

That sounds like a nice bread. I am trying to imaging the taste but know it has to be great.

ssorllih · Post by **ssorllih** » Fri May 11, 2012 22:42

Thanks for the recipe. Nancy and I are going to DuClaws for her birthday and I will ask about spent grain. I expect that they sell it for stock feed for the local farms.

el Ducko · Post by **el Ducko** » Fri May 11, 2012 23:28

...would love to have that cookie recipe, too. Thanks. Great post.

Local brewer Middleton Brewing (Wimberly, TX) serves a cracker based on spent grain, similar to a thin rye cracker. If I can wheedle it out of 'em, I'll share. ...and if you like micro brew, especially Belgian style, stop by if you're in the area.

Then swing by my place for sausage.

HamnCheese · Post by **HamnCheese** » Fri May 11, 2012 23:46

Here's a great source for some interesting recipes.....I think your cracker recipe is here!

http://brooklynbrewshop.com/themash/cat ... grainchef/

I'll work on writing out the cookie recipe. It was loosely based on Joy of Cooking Oatmeal cookies so it shouldn't be too difficult to get onto paper.

And Ross, Happy Birthday to Nancy!

HamnCheese · Post by **HamnCheese** » Fri May 11, 2012 23:48

Another good site that I forgot to include...D'oh!

http://www.byo.com/stories/article/indi ... pent-grain

ssorllih · Post by **ssorllih** » Sat May 12, 2012 02:52

This is my favorite bread and baking site and forum. http://www.thefreshloaf.com/forum

ssorllih · Post by **ssorllih** » Sat May 12, 2012 03:04

Everything that you ever wanted to know about using brewers grain in bread: http://www.thefreshloaf.com/searchresul ... &sa=Search