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Bread from spent grain

Want to talk about baking or cheese making? Have a favourite beer-infused recipe you'd like to share? Anything food related goes here.

Postby pelliven » Fri Apr 06, 2012 2:01 am

bear in mind that there's no such thing as a stupid question :oops: - i love to make my own bread but im not sure if my steeped speciality grains for extract brews are the same as your " spent grains " and if so has anyone successfully incorporated them into a sour dough based bread with success.
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Postby Will_D » Fri Apr 06, 2012 8:33 am

I thought that for soda bread you used milk that had acidified ( so the lactic acid would generate more CO2 from the bread soda )?

Do you use sour milk or butter milk?

Will
Drinking:........HBC AG Kit American APA
Pri Fermenting:..AG Paulaner
Sec Fermenting:..LaTrappe Dubbel, AG Pilsner, Aventius AG Clone
Kegged: .........Cider
To Brew:.........HoorsLite, Hefe Dunkel, Dark Pilsner
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Postby Taf » Fri Apr 06, 2012 9:03 am

Will_D wrote:Andrew, :idea:

Followed your advice and Bingo! Great Result. :D

Basic recipe:

800g Strong White Flour ( Odlums )
400g Spent grains - moist but not soaking, mine is usually at least a day old - kept in fridge / freezer as required )

1 tsp salt
2 tbl spoon olive oil

Packet of bread yesast ( McDougals )

400 ml of beer or wort of choice at about 40 C

Mix up dough in usual way and knead as usual. I now use a Kenwood with a dough hook and the above amount is the max it will take

Put in tins, cover with film or put in plastic bag and prove in a warm oven ( 40 C ) for a minimum of an hour or better 2

Remove bread and keep warm.

Put a dish of hot water in the oven and heat oven to 230 C

When up to temp, top up water, add bread and turn down to 200 C.

Cook for 40 mins ( depends on shape of loaves ) check after about 30 mins to be sure.

Removce, wrap in foil, wrap in towel and leave to cool

Result moist bread with a nive but not bullet proof crust

Cheers

Will


I've got back into breadmaking the last couple months, and like the look of the recipe above, and wouldn't mind using up a bit of my spent grain this way. I notice that you don't mention and sugar or honey for a fermentable, which I normally would add to help it prove. Is this just an oversight or do you get some sugars from the spent grains?
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Postby Will_D » Fri Apr 06, 2012 9:49 am

Taf wrote:
Will_D wrote:Andrew, :idea:

Followed your advice and Bingo! Great Result. :D

Basic recipe:

800g Strong White Flour ( Odlums )
400g Spent grains - moist but not soaking, mine is usually at least a day old - kept in fridge / freezer as required )

1 tsp salt
2 tbl spoon olive oil

Packet of bread yesast ( McDougals )

400 ml of beer or wort of choice at about 40 C

Mix up dough in usual way and knead as usual. I now use a Kenwood with a dough hook and the above amount is the max it will take

Put in tins, cover with film or put in plastic bag and prove in a warm oven ( 40 C ) for a minimum of an hour or better 2

Remove bread and keep warm.

Put a dish of hot water in the oven and heat oven to 230 C

When up to temp, top up water, add bread and turn down to 200 C.

Cook for 40 mins ( depends on shape of loaves ) check after about 30 mins to be sure.

Removce, wrap in foil, wrap in towel and leave to cool

Result moist bread with a nive but not bullet proof crust

Cheers

Will


I've got back into breadmaking the last couple months, and like the look of the recipe above, and wouldn't mind using up a bit of my spent grain this way. I notice that you don't mention and sugar or honey for a fermentable, which I normally would add to help it prove. Is this just an oversight or do you get some sugars from the spent grains?


Oops, yep I add a teaspoon of sugar as well!!

And experience says that depending on how wet the grain is maybe less than 400 ml of liquid will be needed.

Will
Drinking:........HBC AG Kit American APA
Pri Fermenting:..AG Paulaner
Sec Fermenting:..LaTrappe Dubbel, AG Pilsner, Aventius AG Clone
Kegged: .........Cider
To Brew:.........HoorsLite, Hefe Dunkel, Dark Pilsner
User avatar
Will_D
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Posts: 1823
Joined: Thu Aug 19, 2010 10:27 am
Location: Malahide, Dublin

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