13 replies to this topic

[jayb151]

I wanted to show everyone some of the spent grain bread that my girlfriend’s dad makes. This batch includes not only grain from my stout, but instead of using water and yeast he used what I decanted off a starter of Staro-Prague yeast. It was Delicious! Adding Olive OilAdding the used StarterThe Finished Product!

[ThroatwobblerMangrove]

I'm surprised there was enough yeast in the liquid from the starter to do the job. Nice looking bread

[3rd party JKor]

That's cool.

[jayb151]

I'm surprised there was enough yeast in the liquid from the starter to do the job. Nice looking bread

I was just as suprised as you are. He also did some with the normal recipe and these ones tasted much better, but they didn't rise as much. I'm sure that they would have if we gave it more time though.

[Stout_fan]

I oven dried some grains, and had to add 1 cup per pint of grains to get the dough consistency bact to where it was supposed to be. So yep, there's water in dem grains!

[jayb151]

I oven dried some grains, and had to add 1 cup per pint of grains to get the dough consistency bact to where it was supposed to be. So yep, there's water in dem grains!

Yes, He also dries the grain after we brew. He also throws them in the coffee grinder to get the texture a little more fine.

[Rick]

@ jayb, I like the SN oil bottle... I have a Duvel bottle for my olive oil!

[ChefLamont]

I oven dried some grains, and had to add 1 cup per pint of grains to get the dough consistency bact to where it was supposed to be. So yep, there's water in dem grains!

So do you dry them just to preserve them?I just freeze mine. My bread recipe calls for 1 cup, so I measure out 1-cup amounts, put them in plastic sandwich baggies, and chuck them in the freezer. When needed, pull one out, thaw and go.

[jayb151]

So do you dry them just to preserve them?

He dries them not so much to preserve them but so he can crush them smaller. It really helps to improve the texture of the bread. He has frozes the grain before, but the amount of water in the grain also plays as an unknown variable.

[Big Nake]

So the flour shown in these pics is from dried & ground spent grains? Sweet. I always wondered how these guys used the spent grains in bread... what about the husks? Ah-ha, they are ground up. Nice work Jayb. Dude, why didn't you bring some of that when you were at my house last month?? Okay, next time. Cheers.

[ThroatwobblerMangrove]

So the flour shown in these pics is from dried & ground spent grains? Sweet. I always wondered how these guys used the spent grains in bread... what about the husks? Ah-ha, they are ground up. Nice work Jayb. Dude, why didn't you bring some of that when you were at my house last month?? Okay, next time. Cheers.

I don't grind mine up - just put em straight in. Delish!

[Stout_fan]

So do you dry them just to preserve them?I just freeze mine. My bread recipe calls for 1 cup, so I measure out 1-cup amounts, put them in plastic sandwich baggies, and chuck them in the freezer. When needed, pull one out, thaw and go.

Ha, simpler reason: I ran out of freezer space :cheers:It was my last brew of the year and I wanted a larger reserve of grain for baking than my freezer could hold.Gotta keep some room for food after all.

[ThroatwobblerMangrove]

Ha, simpler reason: I ran out of freezer space :cheers:It was my last brew of the year and I wanted a larger reserve of grain for baking than my freezer could hold.Gotta keep some room for food after all.

How much ground up spent grains would use in a typical loaf of bread?

[Stout_fan]

How much ground up spent grains would use in a typical loaf of bread?

I use 1/2 pint per loaf. One pint is too much extra texture.