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Whenever you brew beer at home, you're left over with a pile of grains that have had the majority of their sugars extracted. What do you do with them? You could throw them out, or throw them in the compost, but there's a much better option: make bread out of them! Spent grains add a great texture and slightly sweet, malty flavor to your home made bread.
Using a modified version of my Grandma's bread recipe, you can bake a great tasting bread using these spent grains. It's incredibly simple and easy, and the most amazing bread you'll ever taste. Baking bread can seem daunting to the beginner, but it's really very simple, and worth it if only for that fresh baked bread smell permeating your house!
Step 1: Ingredients and Tools
This is a simple bread, and besides the grains it requires nothing special:
- 1 Egg
- 1 Cup powdered milk (one liquid cup, not a cup of powder) prepared with hot water
- 2 1/4 Cups Flour
- 1 Cup spent grains, leftover from brewing beer
- 1 Tablespoon bread yeast
- 1/4 Cup warm water
- 1/4 Cup softened butter (Grandma said this MUST be real butter, no margarine!)
- 1 Teaspoon salt
- 1/3 Cup sugar
- Shortening (for greasing pans)
- Some extra flour (for kneading)
- Large mixing bowl
- Clean dish towel
- Mixing spoon
- A clean section of countertop (for kneading)
Step 2: Proof the Yeast
First off, the yeast must be activated, or "Proofed."
Add the warm water and milk to a bowl, and check the temperature. The bread yeast package should tell you how hot it needs to be (usually around 125F or about 50C). When it's at the right temperature, add the yeast.
Let this sit, covered by a damp towel, for about five or ten minutes. By that point, the yeast should have activated and began to bubble.