5 replies to this topic

[dagomike]

So, next weekend is our company outing where we have a charitable auction. Usually I bring six packs of beer, but this year I got no beer. I'm brewing today, and planning to do dog treats. Thinking of also baking up some either mini-loafs or maybe big loafs of bread.Any favorite recipes? This might be too ambitious for me today, but might kick it around.

[Kansan]

Here is a recipe that a lot of LBG members have made with good success:SPENT GRAIN DOG BISCUITS Note that hops can be toxic to dogs. Do not use grains that have seen hops. 4 cups spent grain 4 cups flour 1 cup peanut butter 1 egg Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want, or use a cookie cutter as you would for cookies. They don't spread out and they pretty much end up the thickness you start with. This recipe made one cookie sheet but they are pretty thick so you could adjust that if you want them thinner. Bake for about half an hour at 350 F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 8 to 10 hours to dry them very thoroughly to prevent mold growth. They end up very crisp after they've been baked and dried. Store in an airtight container to keep them dry and mold-free.

[ThroatwobblerMangrove]

Here is a recipe that a lot of LBG members have made with good success:SPENT GRAIN DOG BISCUITS Note that hops can be toxic to dogs. Do not use grains that have seen hops. 4 cups spent grain 4 cups flour 1 cup peanut butter 1 egg Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want, or use a cookie cutter as you would for cookies. They don't spread out and they pretty much end up the thickness you start with. This recipe made one cookie sheet but they are pretty thick so you could adjust that if you want them thinner. Bake for about half an hour at 350 F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 8 to 10 hours to dry them very thoroughly to prevent mold growth. They end up very crisp after they've been baked and dried. Store in an airtight container to keep them dry and mold-free.

Uhhhh - I think he was looking for a human bread recipe so here it goes...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.

[ChefLamont]

Here is my recipe that I have been working on for a while. The amount of water is a little variable depending on how wet the grains are.1 cup spent grain1 cup water (if grains are really wet maybe 3/4)2 1/2 tbsp brown sugar1 tbsp of wheat glutenpinch of salt3 cups of flour (again if grain is dry you might add 2 2/3 and then see how much more it needs after first kneed- uuh hahaha)2 tsp of yeastI also do this in the bread maker on dough setting. It makes one nice big loaf in a loaf pan.Let it rise ~30-40 min in a warm place and then bake for ~35 min in a 350 oven.I often reserve out that last 1/3 cup even if the grains are wet. It takes a bit to redistribute the moisture and that first mix can sound kinda tough on the machine. So I just add it when the first mix stops. I make this bread at least once a week. It is a staple in our house now. After brewing I scoop out grains 1 cup at a time, put them in sandwich baggies, and put them in the freezer. Then all I have to do is pull one out, thaw and make recipe.

[JReigle]

Probably not the most helpful comment, but here goes anyway....I tried a few of the spent grain recipes I've found in the past and I and my tasters felt them lacking in flavor from the grains. Then I tried a similar recipe using unspent grain that I crushed then simply let rehydrate in cold water for an hour, and used that instead of spent grain (1/2 Crystal 90, 1/2 Honey malt) and it was a night and day difference to me and those who tried it in the flavor department. Now, this doesn't help you dispose of your spent grains, but IMO it definitely makes the superior loaf.

[ThroatwobblerMangrove]

Probably not the most helpful comment, but here goes anyway....I tried a few of the spent grain recipes I've found in the past and I and my tasters felt them lacking in flavor from the grains. Then I tried a similar recipe using unspent grain that I crushed then simply let rehydrate in cold water for an hour, and used that instead of spent grain (1/2 Crystal 90, 1/2 Honey malt) and it was a night and day difference to me and those who tried it in the flavor department. Now, this doesn't help you dispose of your spent grains, but IMO it definitely makes the superior loaf.

interesting - I've found the spent grains definitely provide some noticeable flavor. I like to use spent grains that have a high amount of crystal (also note that I freeze them with some liquid still in them).