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
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.
Combine dry ingredients in a medium sized mixing bowl.
Add water, oil, honey, spent grain and yeast. Then mix thoroughly using a standard mixer with a dough hook.
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.
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).
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.
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.)
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)
Bread is done when it is a dark golden brown and sounds hollow when tapped.
Allow to cool before cutting. Enjoy!