Spent Grain Bread

danannen 0

"Here is a use for all the spent grain after brewing a batch of home brewed beer. Thick, slightly chewy, sweet, and grainy bread."
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2hrs 5mins servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. 1 Mix all the dry ingredients together, then add the water, oil and honey syrup (this is if you’re using a stand mixer to mix it with the dough hook.)
  2. 2 When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes.
  3. 3 Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in size.
  4. 4 Shape into whatever shape you want — loaf, round, rolls — cover lightly with plastic wrap and let rise about another 30-40 minutes.
  5. 5 Meanwhile, turn on the oven to 400 degrees.
  6. 6 When dough is ready, place in oven and immediately throw a large handful of ice into a pan in the bottom of the oven.
  7. 7 Close the door immediately and bake for approximately 35-50 minutes, depending on the size of your loaves or rolls.
  8. 8 Bread is done when it sounds hollow when tapped on the bottom.
  9. This bread will turn very brown and will have a chewy consistency when eaten. It will save for a couple of days in a sealed container, but will dry out quickly after that.



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