Step 1: Brew the Beer
But I'm not writing a instructable on brewing beer. This is a guide to take the specialty grains from an extract kit, and turn it into bread.
Step 2: Gather the Ingredients
- 1.5 teaspoon of kosher salt
- 1/2 packet active dry yeast (or if you are like me, you can use some washed yeast from a different beer brewing day. If you go that route, 1 tablespoons washed beer yeast
- 1.5 cups of water
- 1 cup specialty grains (still wet, they don't need to be dried) I just freeze mine in 1 cup batches.
That's it, that's all you need.
Step 3: Just... Mix It All Together
Now, cover it with plastic wrap and place it somewhere in ambient temperature (anything between 60-85 is good)
Let it sit from 8-18 hours. The longer it sits, the more sourdough flavor it will have. I usually make this up before I go to work at 5am and bake the bread when I get home from work. So about 10 hours I would guess. Try different times, see what you like best.
Step 4: Baking the Loaf
Preheat your over to 450* with the 2qt cast iron pot in the oven. Once the oven is preheated, take the pot out and set it near your working surface. This is the tricky part.
Put a liberal amount of flour in the counter. And dust your hands pretty good. Use a spatula to scrap the dough out of the bowl onto the floured surface. Be gentle with it, you don't want to degas the dough to much.
Here you have to be gentle and quick, the dough is a spongy mess. Keeping your hands floured well, form the dough into a ball, pick it up and plop it in the pot quick. (your first time might be a mess, but don't worry, it will still come out excellent) Put the cover on and place in the oven for 25 minutes.
After 25 minutes, remove the lid and bake for another 10 minutes.
There you go, fresh baked cast iron beer bread.
I have made many styles of bread in my life, this one is by far the best and easiest.
I hope you enjoy, and don't be afraid to experiment with this recipe.