Reviewed: Mar. 20, 2011

We love this recipe. The first time I made it, I didn't have the vital wheat gluten, so I added an extra tsp of yeast. We also didn't have the rye flour, so I substituted barley flour... worked out great. Started the yeast in warm water and sugar, then mixed it in the Kitchen Aid, kneaded for 5 minutes, let it rise, shaped it into a peasant loaf and cooked it at 350F for about 35-40 minutes. It was delicious. Now I have all the ingredients, and I'm trying it as written, but I'm sure it will be just as good. :)

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4 users found this review helpful

Reviewer:

vyancey

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 5, 2011

This is a great, hearty bread!!! About the only changes that I've made are to bump the spent grains to 3/4 cup (I love the crunch and texture those provide), and occasionally use grain that has not been mashed (fresh, cracked...) The benefit is being able to shop at my local home brew supply and pick exactly what grains and ratios that I want to use in the bread!

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5 users found this review helpful

Reviewer:

osh

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 14, 2010

Great bread recipe, one of my favorite bread machine recipes I've found so far. My husband recently got into brewing beer at home and this uses up some of the leftover grain perfectly. Also, I hadn't tried using vital wheat gluten in my bread machine recipes yet and it really helped the texture and crumb. Thanks for the great recipe.

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4 users found this review helpful

Reviewer:

SlashChef

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Roslyn, Washington, USA

Reviewed: Oct. 30, 2008

Very nice bread. I used my bread machine on the dough setting, then let it rise for about 30 min in my oven with the light on, then baked at 375 for about 40 min. Bakes up very nice! I love ww breads, and this is very good. I used AP flour instead of bread flour; with the wheat gluten it's fine and rises very well. I'd probably add some oats next time to make it a little more grainy--I love the texture of oats or cracked wheat in breads. I did use spelt flour bc that's what I've got. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 13, 2008

Wow this turned out SO good! I wish I had known about this recipe when my DH was in his beer-making stage. Since Ididn't have the leftover grain I threw cracked wheat into the water. I only had buttermilk powdered milk. Subbed wheat germ for the rye & threw in whole flaxseeds. I didn't have the full amount of wheat gluten. I did use a package of active dry yeast. I guess I did change up the recipe, but the bread is terrific! Thanks!

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11 users found this review helpful

Reviewer:

Scotdog

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 5, 2008

I made this with the following changes: - cracked bulgar wheat instead of spent grains. - maple syrup instead of honey - 2 tsp of yeast instead of one and it worked out great.

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8 users found this review helpful

Reviewer:

Steve S

Reviewed: May 20, 2003

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.

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15 users found this review helpful