The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spent-grain bread

hullaf's picture

spent-grain bread

Has anyone been using spent grains for their bread recipes? I tried PR's Spent-Grain Bread recipe in his WGB book and it was very, very good. I did use my whole wheat sourdough starter for the 'biga' part, and made the dough with half AP white flour = PR's "transitional" bread formula. It was just the flavor and aroma that I like. But there were just a few pieces or husks of the spent grain that were a bit harsh feeling to the mouth. I suppose this was just the nature of the spent grain I had used? Or should I have ground up the grains before using?  Anet 

brakeforbread's picture

I'm curious to hear from others who have made spent grain breads. I am just getting into home brewing and wanted to combine it with the bread making, but the thing about spent grains is they really don't taste like anything. I mean, all the starch/sugar has been "spent". Is the idea that it is just a good fiber filler?

summerbaker's picture

Pure spelt flour shouldn't have pieces in it if it is simply the flour.  I use the Arrowhead Mills brand and have made recipies that have added spelt berries for texture (I bought these separately), but if you don't like them you should be able to leave them out.  I was very pleasantly surprised at how much I enjoyed loaves of 100% spelt.  I have used conventional yeast recipes but haven't attempted a sourdough version yet.