Part 1
So after my first all grain brew I decided to try and make some bread. So here's the first recipe
300g plain flour
300g spent grain
1 1/4 tsp salt
2 tsp sugar
25g butter
Sachet of bread yeast
300ml tepid water
Combine all the ingrediant s then rub in the butter then add the yeast add the water bit by bit until you have a dough.
Cook at gas mark 8 for 35 minutes or until ypu get the hollow tap.
Verdict
Epic fail the moisture starsed oozing out of the grain once the tepid water went creating a huge sticky mess added more flour until I could get it to knead still really sticky. Kneaded and allowed to prove cane back 2 hours later. Dough had risen but had gone back to being more sticky.
Threw on a tray bloomer style rather than loaf tin.35 mins in and not even close so flipped it over and cooked some more and kept repeating this every ten minutes until we around an hour twenty and it just started burning. Allowed to cool and cut dough still raw n soggy
Next step
Take 200g s and dry um in oven for an hour at gas mark 1 then repeat the above recipe.
Take 100g of raw wet spent grains and repeat part 1
Any other ideas please feel free to chip in part 2 coming soon with spent grain from a porter
The spent grain experiment
Re: The spent grain experiment
I do 3 cup spent grain to 5 cups strong white flour. Make a starter with1.5 cups warm water mixed with 50g sugar and yeast, leave for 30 mins. Mix the lot together, knead for 15 mins with a dough hook with a Kenwood chef. Leave to rise for a few hours, beat down, leave to prove in a big kinda loaf shape balluntil double the size, cover in olive oil, salt, black pepper and caraway seeds. Bake for 45 mins with a bain Marie (dish of boiling water) to soften the crust.
It's heavy but fine
It's heavy but fine
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Re: The spent grain experiment
Jesus now that's proper bread recope puts my effort to shame
Re: The spent grain experiment
[quote="sbond10"]Jesus now that's proper bread recope puts my effort to shame[/quote]
Why is that?
Why is that?
Re: The spent grain experiment
I'd not thought of this before. We've made all our own bread for years. My wife is getting quite heavily into making her own sourdough at the moment. I think we might have to have a go next time I'm brewing. If it doesn't work out I'm sure the chickens will still eat it, which is what usually happens to the spent grain anyhow.
James
James
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Re: The spent grain experiment
If you have time spent grain flour is the easiest way to incorporate it into the bread plenty of guides out there
Re: The spent grain experiment
Do you mean dry it and grind it?sbond10 wrote:If you have time spent grain flour is the easiest way to incorporate it into the bread plenty of guides out there
I haven't done that; when I've used spend grain in baking, I've normally used it spread on top of the bread after the final shaping, which provides an attractive crust, rather than mixed into the dough itself.
Wulf
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Re: The spent grain experiment
Yes wulf that's what I mean