Sunday, January 20, 2013
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