Spent Grain Wheat Bread

SUBMITTED BY: Misty Heath PHOTO BY: Britt Taylor Collins

"This bread is an excellent way to use some of the grain that is left over when brewing beer. Just make sure that you aren't using spent grain that has hops mixed in with it!"

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 1 - 1 1/2 pound loaf

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INGREDIENTS

1 1/4 cups water
3 tablespoons honey
3 tablespoons butter, softened
1/4 cup spent grain
1 1/2 tablespoons powdered milk
1 teaspoon white sugar
1 teaspoon salt
1/2 cup rye flour
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/4 cup vital wheat gluten
1 teaspoon active dry yeast

READ REVIEWS (1)

DIRECTIONS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat cycle; press Start. If using the delay timer, decrease water by 1 tablespoon.

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REVIEWS

Reviewed on May 20, 2003 by MARKSCHOENING

I brewed some beer over the weekend and when I found this recipe I was really excited about re-using some of the grains from my brew. I'm still excited about the recipe after baking this bread. A nice dense loaf, with a light sweet touch to the crunchy crust. Perfect for breakfast, plain or toasted with a little butter, or maybe a nice turkey sandwich.

6 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 185

Total Fat: 3.5g
Cholesterol: 8mg
Sodium: 228mg
Total Carbs: 32.8g
Dietary Fiber: 2.9g
Protein: 6.4g

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