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Sunday, January 20, 2013

Beer Bread

Not that kind of beer bread (although I like that kind too).  This kind is the the kind that repurposes ingredients from beer making.

There are any number of bread recipes that call for whole grains (bulgur, wheat berries, sprouted wheat, chopped wheat) or seeds and I finally decided to try one using the grain cooked in the process of brewing beer.  I substituted equal parts spent grain (for homebrew geeks, a mixture of 60L and chocolate malt) for cooked grain/seeds called for.  Delicious!

It made outstanding ham sandwiches and also a tasty-tasty platform for cherry jam.  I highly recommend this as an accompaniment to soup as well.

Beer Grain Bread
Makes 1 loaf

1 1/2 cups whole wheat flour
1 cup bread flour
1 cup spent grains
1 cup hot water
3 tbsp molasses
1 tbsp butter
1 tsp salt
1 package dry yeast (2 1/4 tsp)

Add ingredients to a bread machine in the order given in the instruction manual and set for a 1.5 lb. loaf.

Or mix flours together with yeast.  Add grains, water, molasses, salt and butter.  Stir well to combine.  Turn out onto a floured surface and knead 10 minutes.  Let rise until doubled, 1 1/2 hours or so.  Punch down.  Shape into a loaf and place in a greased loaf pan.  Let rise until doubled, about 1 hour.  Bake 40-45 minutes at 375F. Pin It

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