The brewer, The baker and the conversation maker

The brewer, The baker and the conversation maker

A few weeks ago I wanted to bake some bread.  I had just finished brewing my Beoir dorcha le blas vanilla porter, so I had a lot of spent grain leftover. So I thought, I have heard of people using spent grain in bread and I wanted to do it too.  I wanted to use this malt from the time I was mashing in with it because of its smell, Black Paten and Chocolate malt being so dark and roasty.  Just great for bread.  

WOW. The bread was really good 

Spent Malt Grain Bread Recipe 

1 cup warm water                  
4 Tbsp sugar                        
2 cups spent grains              
1 Tbsp salt                          
2 Tbsp oil (I used coconut oil)

3 - 3.5 cups bread flour           

1 pack of bread yeast             

       

1. Combine warm water with sugar and yeast and let sit till the yeast is dehydrated.
2. Add salt, oil, grains and 1 cup flour and mix well. 
3. Slowly mix in the rest of the flour.
4. Mix till you have a dough ball.
5. Flour your counter top and knead dough well.
6. Cover dough.
7. Let dough rise for 1 hour or until doubled in size.
8. Punch dough down and shape in to loaf.
9. Cover dough and let rise for 1 hour or until doubled.
10. Bake at 425 degrees F for 20 min then reduce heat to 375 degrees F for 10
11. Eat you AWESOME bread.

Brew today, See you tomorrow.