Spent Grain Bread

Malinda Coletta

By
@Professorchef

This bread is made with grains leftover from making beer. If you are not a home brewer Your local micro brewer, homebrew shop or homebrewer friend I'm sure will give this to you!

This bread has such a wondeful sweet and nutty taste. It will also vary in taste depending on the beer that was brewed.


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Rating:

Comments:

Serves:

20

Prep:

24 Hr

Cook:

50 Min

Ingredients

1 lb
whole wheat flour - for soaker
1 tsp
salt - for soaker
1 1/2 c
water -for soaker
1 lb
whole wheat flour - for biga
5/8 tsp
active dry yeast - for biga
1 1/2 c
warm water - for biga
1 c
spent grain (grain that had been used to make beer) - for dough
3/4 c
whole wheat flour - for dough
2 1/4 tsp
salt - for dough
2 Tbsp
plus 1 teaspoon of active dry yeast - for dough
4 1/2 Tbsp
honey - for dough
2 Tbsp
vegetable oil - for dough

Directions Step-By-Step

1
SOAKER
The soaker works to hydrate the grains in the whole wheat by mixing it with water and salt and let it sit overnight. This makes the grain softer but also enhances flavor and makes the bread a little sweeter. Just mix the SOAKER ingredents cover and let site for 12 -24 hours
2
BIGA
'Biga' for an overnight starter that uses a small amount of yeast and also soaks the whole wheat flour to increase flavor and acidity.

Make a well in the flour. Pour the water into the well and then sprinkle the yeast in the water. Mix the water, gradually drawing in all the flour until hydrated. Once you have a ball of dough, knead in the bowl using wet hands for about two minutes. You may need to wet your hands again, but be careful not to add too much water to the dough.
Let the dough rest for five minutes, and then knead again with wet hands for about one minute. This time, the dough will be easier to work with, although it will still be tacky. Cover and refrigerate for at least 8 hours.
3
DOUGH

Now we make the bread. Remove the Biga from the refrigerator about two hours before starting to mix the final dough.
4
Chop the soaker and biga into 10-12 smaller pieces each - sprinkle some extra flour to keep them from sticking to each other. Hydrate the yeast in a little warm water (just enough to form a thick paste).
5
Add to biga and soaker pieces along with the remaining ingredients except extra flour. Mix with a spoon or knead with wet hands for a few minutes to evenly distribute all ingredients. Take the dough out onto a lightly floured surface. Knead for 3-4 minutes until dough is soft and tacky but not sticky. Form the dough into a ball and let it rest on the counter for five minutes.
6
Knead the dough again for about a minute. The dough should feel soft, supple, and very tacky. Place the dough into a lightly oiled bowl, covering it in oil on all sides. Cover the bowl and let the dough rise at room temperature for 45 to 60 minutes.
7
Form the dough into two loaves or smaller rolls. Cover loosely and let rise an additional 45 to 60 minutes.
8
IN A COVENTIONAL OVEN: Preheat oven to 425F. Add a steam pan to the oven and a hearth stone. When you put the bread into the oven, pour a cup of water into the steam pan and spray several times with a water mister inside the oven (not on the bread). The purpose is to create steam that will produce a crusty crumb on the bread. Lower the temperature to 350F and bake for 20 minutes. Rotate the bread 180┬░and bake another 20-30 minutes until the bread is done (thump the bottom to hear if it sounds hollow).
9
As you can see in the photo my bread has a pattern. I use reed bread forms to rise my breads. I purchase them from King Arthur Flour Company.

About this Recipe

Course/Dish: Other Breads