Better Than Sliced Bread

Draining water and malt from grain bag

By Rainy

While brewing our first few batches of beer everything seemed to go very well and we didn’t have any problems but there was one thing that bothered us; throwing the grain into the garbage after boiling and draining. We would hesitate with the grain bag hovering over the trash asking, “Are you sure we toss it?” It seems like a waste to not use the grain for something.  So when my husband ran across a recipe for homemade spent grain bread on we were both excited and happy about trying this project.

I have never made bread before and the recipe makes the process look very simple. It seemed perfect for trying something new. Bread is something that we all buy at the grocery store and take for granted.  The perfectly sliced large loaves of nutrients are so easy to quickly buy and easily make your daily lunch sandwich. Recently I have been buying whole grain bread instead of the regular wheat or white bread and the flavors of all the different grains within are wonderful. (If you haven’t tried Dave’s Killer Bread,  you should.) Whole wheat, flaxseed, sunflower seed, sesame seeds, oats; every ingredient adds a new flavorful element to make delicious bread. Forget crappy Wonder Bread, whole wheat bread is much better!

Slice and enjoy

It was a few weeks from brewing our third batch until I had a day that I could devote to baking bread, so I put the spent grain into a Ziploc bag and put it in the freezer for later. I was very excited to buy some glass Pyrex loaf pans. They seem perfect for baking bread and easier to clean then metal non-stick that I use for quick breads. The ingredients are simple: milk, sugar, salt, butter, yeast, water, flour and the spent grains from brewing. After making some small mistakes I learned from my husband to dampen the towel over the bowl while the dough rises so is does not dry out. Also to grease the loaf pans to stop the bread from sticking to the pan. Here is the recipe from Reddit:

Never_A_repost87’s  Mom’s Spent Grain Bread

1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
2 packages of active dry yeast (1 ounce packages)
1 1/2 cups warm water
3 cups of spent grains

5-6 cups flour (for the sandwich bread half bread flour and half white whole wheat, for the loaves all white whole wheat)

Place milk, sugar, salt, & butter in a small sauce pan over low heat until butter is almost melted and sugar is dissolved. Let cool to luke-warm. Dissolve yeast in warm water in mixing bowl.  Add luke-warm milk mixture and 3 1/2 cups of flour and 3 cups of spent grains. Mix in kitchen mixer on speed 2 with a dough hook. Add remaining flour when the dough starts to cling to sides of bowl. Dough should be slightly sticky to touch.

 Place dough in greased bowl and cover it with a damp towel. Let it rise for about an hour, until it doubles in bulk. pre heat oven to 400⁰F. Divide dough in half and place into separate two greased loaf pans (or roll into balls and place in on stone bake plate). Cover and let rise again. Bake in oven for 30 minutes. Let cool then turn out onto cooling racks. Slice and enjoy.

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5 thoughts on “Better Than Sliced Bread

  1. Wow! I’m impressed – baking your own bread! And from grain used for making homemade beer. I never would have thought of it.
    Your great-uncle Vic used to make a lot of homemade bread. I think he even ground the grain.
    I love the slide show, too.

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