The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beer Bread

dhedrick's picture
February 6, 2006 - 9:02pm -- dhedrick

Beer Bread made 2-6-06


dasein668's picture
Submitted by dasein668 on

Looks good. Did you just toss a bottle of beer in for liquid?

One of my other hobbies is brewing, and in the past I have used the prefermented wort for some of the liquid, as well as using some of the spent grain for texture. Wonderful.

Nathan Sanborn

qahtan's picture
Submitted by qahtan on

Can you use the same grain that you use for beer to put in bread.


dasein668's picture
Submitted by dasein668 on

Yes, I would brew a batch (all grain, not extract). After drawing off the wort (unfermented beer), I would pull aside a cup or two to use in the bread. Then I would pull out a cup or so of the spent grains—malted barley—to mix in with the bread recipe. The cracked malted barley is quite course, so it is used in the same way as you would use seeds in a multigrain bread. The wort added to the liquid for the bread adds a nice sweetness, as well as some color. The barley gives a series "tooth" to the bread.

Hope that helps.

Nathan Sanborn

demegrad's picture
Submitted by demegrad on

Hi Nathan,

I also do a bit of beer brewing at home as well.  I have recently started replacing some water with wort in some bread recipes with great success, I had never heard of anybody doing anything like this before but after doing it I started looking around more on the internet.  I hadn't thought of adding the spent grains, which has to be the greatest idea I've heard in a while as since I really like seeded loaves.  My question is that when you use spent grain to the dough/recipe do the grain tend to over hydrate the dough, therefore requiring more flour, or is it like adding soaked raisins?  I've read that adding dry raisins into the dough can absorb some moisture so that's why you should soak them, so that they are essentially neutral.  This seems similar to adding spent grains, but I was reading my copy of KAF Whole Grain baking book, and it says that when you add cooked oats and etc. to the dough, you should hold back on a little water because the cooked grains absorb so much water during the cooking.  So I was just wondering what your experience has been, are the spent grain neutral in the dough or hold back some water?

 Thanks for any advise I can get.