TOPIC:

Andrew, <!-- s:idea: --><img src="{SMILIES_PATH}/icon_idea.gif" alt="" title="Idea" /><!-- s:idea: -->

Followed your advice and Bingo! Great Result. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s: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.

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

Result: moist bread with a nice but not bullet proof crust

Cheers

Will

Happy to help out...

Hi
I Made soda bread with the grain I used one part
grain to four parts flour and mix with a tablespoon of
bicarbonate of soda, salt, oats rasines, and add milk and other liquids until a nice consistency is reached. I added a glass of mango juice.

Then put the mix into oiled bread pans and bake for about an hour at 180C.

soda bread is quick and easy to make so can easily be done while the wort is Boiling.

bear in mind that there's no such thing as a stupid question <!-- s:oops: --><img src="{SMILIES_PATH}/icon_redface.gif" alt="" title="Embarassed" /><!-- s: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.

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

&amp;quot;Will_D&amp;quot;:23f7xal2 wrote: Andrew, <!-- s:idea: --><img src="{SMILIES_PATH}/icon_idea.gif" alt="" title="Idea" /><!-- s:idea: -->

Followed your advice and Bingo! Great Result. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s: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[/quote:23f7xal2]

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?