February 1, 2008 - 10:59am
Spent Grain Bread (PR's recipe)
After baking Daniel Leader's Alpine Baguettes, I have gotten the jones to bake more loaves with grains inside. Being way into craft beer also, when I read about Peter Reinhart's spent grain bread I knew I had to bake it.
Does anyone have the recipe posted? I suppose if I don't find it I could pretty much just make the Alpine baguettes and substitute spent grain for the sunflower, pumpkin, and flax seeds.
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If you promise to tell me how it turned out. I made bread with spent grains once. I used the grains from a Wit, so it was mostly wheat, which doesn't have husks. I still didn't like the husks in my bread. I was hoping PR would have figured out how to deal with husks, but there is no mention of it in the recipe. Next time I brew I am going to try putting the spent grain through a food mill to see if I can get most of the husk out before adding it to bread.
I have the book at home so I won't be able to send it until this weekend.
soaker
227g ww flour
4 g salt
170g water
12-24 hours
biga
227 g ww flour
1 g instant yeast (yes 1/4 tsp)
170 g filtered or spring water at room temp 70F
refrigerate at least 8 hours, up to 3 days. remove for 2 hours before mixing to take off chill.
dough
all soaker
all biga
3/4 cup spent grain
56.5 ww flour
5 g salt
7 g instant yeast
42.5 honey or agave or sugar or brown sugar
1 T / 14g vegetable oil, optional
ferment 45-60 minutes til 1-1/2 times
form, rise 45-60 minutes until 1-1/2 times
425F, steam, lower temp to 350 and bake for 30, rotate and bake another 20-30 until rich brown, hollow when thumped, and 200F internal temp. Cool 1 hour before serving.
Reinhart mentions the husks a little in his intro and says the husks aren't hard anymore "because of all the mashing they've endured."
NOTE: is it ok to just post a recipe here like that? if not, please remove...
I've been looking for a source for spent grains to try out this recipe. Haven't exactly gone into homebrewing just yet.
Let us know how it goes!
Thank y'all so much!
I will have a detailed report - and hopefully i'll figure out the upload thing and post some results
I've got PR's whole wheat book on order, but in the meantime, I made this for folks in our brew crew for thanksgiving. was a hit for sure.
3/4 cup is not much, and I can say I barely even noticed the spent grain in there. The taste was really sweet.
We use a lot of grain (relatively) and we don't get full extraction, so I think spent grain still had a bit of sweet in it. tasty anyway.