Spent Grain Bread
http://www.michiganbeerblog.net/2011/11/spent-grain-bread.html
I have modified the recipe below, from the original to what I actually did.
Sponge:
1/2 tsp active dry yeast (not rapid rise)
3/4 c water (warm)
3/4 c spent grain from brewing, still damp and at room temperature
(from my Oct 25 Oatmeal Stout - http://hopville.com/recipe/1652589)
1 1/2 c flour
Dough (for each half mixed in the bread machine):
2 cups flour
1/2 cup water (warm)
1 tbsp honey
1 tsp salt
For the Sponge:
Mix the yeast into the water in a medium bowl until it’s dissolved. Mix into the flour and spent grain with a spatula and create stiff, wet dough. Cover and let the sponge sit at room temperature for at least five hours, if not overnight. I let mine sit for 24 hours.
For the Dough:
1. Mix the water, honey, flour, and half the sponge into a bread machine and mix the dough through 2 “dough” cycles, then add the salt and mix again.
During the course of this process, the dough should be sticking to the bottom of the bowl, but easily clearing the sides. Check about halfway through by pushing the dough off the hook and seeing how it sticks to the bowl. If it’s really gluey and damp, add more flour in 1/8th cup increments, mixing between each addition. You want a dough that’s smooth and tacky but not actually glue-like. (I added 1 Tbsp to each of the two parts and it turned out great)
2. Transfer each half dough to a big lightly oiled bowl, and cover it with plastic wrap that’s been greased. Let it rise about two to four hours, until it has roughly tripled in size.
3. Grease two loaf pans. Roll each piece of dough into a tight cylinder and pinch the seam closed. Set each loaf into a greased loaf pan. Cover loosely with a cloth or greased piece of aluminum foil and let the dough rise until it almost doubles in size, about 45 minutes. I put it in a slightly warmed oven to speed it along
4. Pre-Warm oven to 400 degrees F
5. Cut two or 3-4 slashes on top of each loaf using a sharp serrated knife. Cut almost parallel to the top of loaf, not very deep, and without sawing or tearing. Put your loaves in the oven.
6. Bake for 25 minutes, spraying lightly with water every 3 minutes to make a nice crisp crust.
My daughter and I both thought it was delicious… especially with some honey on top. :)
I think I am going to make the same bread again, with beer substituting for the water and using the yeast in the beer to leaven the bread.
