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Spent grain bread recipe.

by Alberta Rager
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What a delightful way to infuse your hobby into your Thanksgiving feast. Put beer in your pint glass and beer on your plate.

Spent Grain Bread

Ingredients:

3 cups Bread Flour

1 cup Spent Grain

1½ teaspoons Kosher Salt

2 Tablespoons Honey

2 Tablespoons Vegetable Oil

1¼ cups warm water or beer

1 packet Bread Yeast (proofed or as howebrewers would say, rehydrated. Subtract the amount of water used for rehydration from the 1 ¼ cups above)

NOTE: Spent grain may be frozen in 1 cup packets on brew day and thawed on baking day.

Procedure:

  1. Combine dry ingredients in a medium sized mixing bowl.

  2. Add water, oil, honey, spent grain and yeast. Then mix thoroughly using a standard mixer with a dough hook.

  3. Knead with a dough hook until the ball is elastic and shiny (about 5-8 minutes). If you don’t have a dough hook, turn the dough out onto a floured surface. Knead until it bounces back when poked, about 5 minutes.

  4. Place the dough in a clean oil-coated bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size (about 1 hour).

  5. Divide the dough and shape into two round or oblong loaves. Sprinkle a baking sheet with flour, place the loaves on the flour and allow the bread to rise for another 30-40 minutes.

  6. Preheat the oven to 425°F then place a pan with 1 cup of hot water underneath the baking rack. (The steam will crisp the crust of the bread.)

  7. Slash the top of the loaves with a very sharp knife and bake for 30-40 minutes. (Lightly dust the top of the loaves with flour where cuts will be made or use warm water on the knife to reduce tearing)

  8. Bread is done when it is a dark golden brown and sounds hollow when tapped.

  9. Allow to cool before cutting. Enjoy!

This article was published on Friday November 01, 2013.
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