Chic Nosh: Rustic Beer Bread

Rustic Beer Bread

Brewer’s Bread Recipe via the American Homebrewers Association

3 cups spent grain (wet, straight from the mash tun)
1.25 cups warm water
.25 cups sugar
4-5 cups all purpose flour
1 tspn. salt
1 egg beaten
.25 cups milk
1 packet dry active bakers yeast


  • Mix yeast water and sugar in a bowl to activate yeast. Allow 30 min for yeast to activate.
  • Add yeast starter, salt, egg, spent grain, and milk in a bowl and slowly add flour.
  • Knead dough until it is smooth and no longer sticky.
  • Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough.
  • Split your dough into the desired amount of loaves and place on a cookie sheet over a thin layer of cornmeal.
  • Allow loaves to rise again and then score the loaves with a knife.
  • Bake at 375ºF for 35 minutes or until the bread is desired color and a knife comes out clean after being inserted into the center.

Kellen made this bread on Sunday using the spent grain from his latest homebrew batch with supplies from The Homebrewer. I loved the idea of repurposing the grain to make this yummy and hearty bread.

What is your favorite bread recipe?

Stay Chic, Suzy


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