Bread from spent grain 12 years 3 months ago #19

"Taf":3vyu50s3 wrote:

&amp;quot;Will_D&amp;quot;:3vyu50s3 wrote: Andrew, <!-- s:idea: --><img src="{SMILIES_PATH}/icon_idea.gif" alt=":idea:" title="Idea" /><!-- s:idea: -->

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



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?[/quote:3vyu50s3]

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.


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