TOPIC:

Bread from spent grain 10 years 3 months ago #1

Have tried making this twice, following an ICB recipe and both times the bread comes out soggy all the way through no matter how long it's left in the oven. Obviously the problem is water in the grain. Have any of you had this problem ? Do you dry the grain before using it ?

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10 years 3 months ago #2

You must allow for the moisture in the grain - whatever liquid you use to make the dough, just use less of it.
As with any bread, some sort of raising agent will make it less stodgy too.

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10 years 3 months ago #3

Thanks, third time lucky so!

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10 years 3 months ago #4

Yeah I found this as well. Last few times I've made spent grain bread I didn't really add in much liquid at all. I have heard of people using a tea towel to dry out the grain as well.

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10 years 3 months ago #5

I might try spreading it out on a tray in a low oven for an hour.

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10 years 3 months ago #6

"Diablo":2yztz568 wrote: I might try spreading it out on a tray in a low oven for an hour.[/quote:2yztz568]

High oven might be better for your back, less stooping.

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