Brewer’s Bread Recipe via the American Homebrewers Association
|3||cups spent grain (wet, straight from the mash tun)|
|1.25||cups warm water|
|4-5||cups all purpose flour|
|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