BeerBorg

This is why sandwiches should be served in a glass.

That would explain why the sandwich I'm enjoying is soggy.

Seriously, I use the spent grains (1 cup of it) to make bread in my bread maker (mix cycle only) and then bake it in the oven and it is like love on a pan. AWESOMELY goes with the beer it was made from as well.

RedBEERd wrote:Seriously, I use the spent grains (1 cup of it) to make bread in my bread maker (mix cycle only) and then bake it in the oven and it is like love on a pan. AWESOMELY goes with the beer it was made from as well.

Care to share your recipe for the bread?

I've wanted to use spent grains to make bread, too, but it just seems like a hassle to dry out and prepare the grains. Unless I'm mistaken.

Love the sign!

BlackDuck wrote:

RedBEERd wrote:Seriously, I use the spent grains (1 cup of it) to make bread in my bread maker (mix cycle only) and then bake it in the oven and it is like love on a pan. AWESOMELY goes with the beer it was made from as well.

Care to share your recipe for the bread?

Sure, it's really a cross between the book that came with my bread maker and paul's wife's recipe:

Beer grain bread comin up the next time I brew....

Guess I will be fighting the dogs for the spent grain from now on. Used to bake them up into doggy treats but now I must try this bread...

Thanks! I'll be trying this out in the near future.

I use my spent grains to add weight to the garbage bag. The wife would have me seriously committed if I was to start making bread from them. But I know I would LOVE it.

I throw them in the woods for the animals, being green and all that. Then again, most I have is 4 pounds for a batch, most batches 2 or less.

RedBEERd...do you do anything with the grain first. Like dry it out or whatever? Or do you just throw it in?

I think he got the recipe from my wife (and right now,I don't know what it is) but, after we take the grains out the mash (they are squeezed a bit since we do BIAB) we save a cup or two and add them in the bread machine just like any other ingredient.
We've found that, for the most part, letting the bread machine do all the work but taking the dough out and kneading it down to shape and then in the oven. The bread machine doesn't always do such a great job with the grain IMO.
I can ask my wife for the recipe if you want it. It's pretty simple and she tries different flour too. Lately she's been into Spelt flour and often, wheat flour. It's best fresh but the next few days its better toasted.

BlackDuck wrote:RedBEERd...do you do anything with the grain first. Like dry it out or whatever? Or do you just throw it in?

Not particularly......usually we squeeze the bag (don't tell anyone, this is frowned upon and likely why our beers tend to be higher abv ) and then as we are letting it cool I just take a cup or two out of the bag and let it cool and either use it then or more likely refrigerate it for a day (closed/sealed so it doesn't over dry out) and then measure a good semi packed cup of it with the rest of the bread flours in the recipe.

I've even frozen a cup or two (pre measured) and when needed I thaw it out over night in the fridge and let it get to room temp before using, because I find if it's too chilled it may slow the yeast down.

I should add that some people don't like the harder bits of the grain in their bread if they're used to plain old white bread. This bread has some body and the grain is harder than bread flour, obviously.

I don't want to overstate this because to me, pretty much ANY freshly baked, warm bread is so damned awesome.....but I just know that when this is out of the oven, it doesn't last long in my house.