Please refrain from making kitchen jokes! But I finally found the perfect spent grain beer bread recipe! I’ve tried two different spent grain beer bread recipes before and still have a great recipe for beer bread. But since production of BiteSize Brewery has been picking up, the amount of spent grains has as well. It was finally time to find the perfect spent grain beer bread recipe. Jasmine’s Spent Grain Bread You can freeze it until you are ready to use it–can also freeze dough or baked loaves. I freeze grains all the time and then make loaves while beer brewing. I also freeze the finished loaves so we always have bread on hand.
- 3 cups all purpose flour
- 1 cup wheat flour
- 2 tsp. salt
- 2 tsp. yeast (or a yeast packet – should be noted that this is bread yeast, NOT beer yeast)
- 3 cups spent grain
- ¼ cup of sugar
- ¼ cup of butter
- 1 egg
- 2/3 cup of milk
Mix together dry, then wet ingredients until dough pulls away from sides of bowl and all ingredients are incorporated. I use a Kitchen Aide with a dough hook–if you are mixing by hand you may want to make half the recipe the first time you make it to get a single large loaf as this large amount can be exhausting. Knead for 10 min by hand or 5 min by mixer. Shape into ball and let rise in bowl. I let mine rise for 24 hours. Punch down and divide. I got two average sized loaves out of this. I did an egg wash over some of my loaves, others, I just left alone. Score top of loaves. Preheat oven. Bake at 350F for 40 min, until deep golden brown. Let cool for 30 min on baking rack before slicing, or you’ll smush your bread before it finishes baking inside This is definitely a fall favorite. It’s that kind of full-flavored rustic bread that is great with honey for a breakfast. Or a great addition to a fall dinner. Enjoy!
What do you use spent grain for? Have a good recipe to share?