12 replies to this topic

[HerrHiller]

So I'm brewing My pale ale tomorrow. consists of 11lb of 2row, half a pound of munich, and half a pound of crystal 40. I have a homebrew meeting on Friday. I want to make some spent grain bread or maybe some other spent grain recipe for the group to enjoy at the meeting. a few specific questions... I have never made spent grain anything before. How much grain should I save? How should I store it until friday? Anyone have a good recipe/instructions? Any help would be greatly appreciated.

[positiveContact]

see thread below for recipe

Edited by mashleyJwilliams, 11 May 2011 - 09:14 AM.

[HerrHiller]

This is what I typically make. I'm not 100% sure on the milk amount...1 cup wet grains (store them in the fridge until you are ready to make the recipe)3 cup bread flour1 cup whole wheat flour1/2 cup water1/2 cup milk1/4 cup olive oil1/4 cup non-real maple syrup (I don't bother using the expensive stuff)2 tsp instant yeastlet it rise, then make rolls, bake at whatever temp you want until it looks done. higher temp = crustier bread.

how many batches of this would u recommend if say 8-10 people could be showing up?

[positiveContact]

how many batches of this would u recommend if say 8-10 people could be showing up?

I usually get about a dozen fist sized rolls out of this.okay disregard everything and go by what I pasted below. something I do diff now is that I start cooking around 450F and then back off to 350F until the rolls seem about done.slightly less than 1 cup of water (I like the water to not be too cold to help the yeast out)1/2 cup milk1/4 cup olive oil1/4 cup maple syrup or honey2 tsp salt1 cup whole wheat flour3 cups bread flour (or 3 cups all purpose flour with 1 tablespoon of wheat gluten)2 heavy tsp instant dry yeast1 cup spent grains (probably best to let them get close to room temp)I put everything in the bread machine and use the dough setting until it's done.You can either form rolls at this point or make a loaf. Either way I cook it at 350F. A loaf takes 35-40 mins I think. Smaller rolls are probably around 30 mins but either way just pay attention to when you like the looks of the outside of the roll. You could probably cook this in the bread machine but I think the bread comes out better when cooked in a real oven.

Edited by mashleyJwilliams, 11 May 2011 - 09:15 AM.

[positiveContact]

another thing to note: there is a technique to making rolls. you grap some dough and kind of push it into itself at one spot that will become the bottom of the roll. this gives you a nice smooth outside and classic ball like shape.

[HerrHiller]

My dad let me borrow his bread maker. it'd breadman TR440. I think im gonna use this to bake the bread and all, because I have never made bread period, and I have no bread pans anyways. I was gonna try to make 2 loaves. I was gonna brew the one above, andanother I found on youtube:This makes a 1.5lb loaf 7.5 oz hot water3 tbsp honey2 cups bread flour1 cup spent grain1.5 tbsp dry milk1.25 tsp table salt1.5 tbsp butter2tsp dry active bread yeast.What setting should i set the bread machine to for these? here are my optionsAlso How much time would you estimate I will need for each loaf? Its not one of those things where you think the first loaf will be stale and not as good by the time the second loaf is done, or everyone shows up is it? I was gonna try to get these both done by 4PM est, and the meeting starts at 7PM.

[positiveContact]

you don't need a bread pan to make bread. whether I'm making rolls or a loaf I just put it on a cookie sheet that has a little non-stick spray on it. as for prep/cook time - I think it's somewhere around 3-4 hours. most of this is kneading the dough and letting it rise prior to the actual cooking. if you make the stuff the same day as consumption it will be fine. let it cool off loosely wrapped in a kitchen towel and once completely cool you can put it in a plastic bag if you want or wrap it up in foil. if you wrap it up tight too soon the steam coming out of the bread will condensate and make the loaf all soggy.

Edited by mashleyJwilliams, 12 May 2011 - 02:32 AM.

[HerrHiller]

OK...one more bread n00b question. Could I mak 1 loaf dough, put it in th oven(oven not on)..then make the other loaf shaped dough and store it in the oven, then ctually turn it on and bake it szo its done at 7?? Is this OK? Or would the dough not be ok siting at room temp in the oven for hours?

[Stout_fan]

I get a bunch of 1 pt freezer containers and fill them half up.I've found stout recipes work the best.I think it was the Homebrewed chef that suggested throwing 1/4 cup of base malt into a grinder, pulverizing, and adding it.Presently doing that as we speak type.

[Cliff Claven]

I've substituted dried grains for 1/2 the recipe for Rice Crispy bars.Remember that your breads will be at different stages. So you many need to punch the 1st one down when you get ready to "proof" the 2nd one.

[ChefLamont]

I use my bread machine allllll the the time to make bread and then bake it in the oven. There are whole books on doing this. One is called something like European Breads in your Breadmaker, or something close to that.I have a recipe for spent grain bread that is good. I devised it specifically to be made in the bread machine and then be baked in a loaf pan in the counter-top oven. It makes one nice load. I see I may be a couple of days late, but if you still want it, I will dig it out.

[Stout_fan]

The added grains looked promising, but took more time to cook than the bread maker allowed.Scrap attempt #1.

[harryfrog]

I have a recipe for spent grain bread that is good. I devised it specifically to be made in the bread machine and then be baked in a loaf pan in the counter-top oven. It makes one nice load. I see I may be a couple of days late, but if you still want it, I will dig it out.

yes please!