Monday, August 22, 2011

Four (Well Three) Spent Grain Bread

After brewing my Four Grain Ale, I took the spent grains and made bread. I should have started this a long time ago! It was fantastic, we had friends over and both loaves were gone before the end of the night.
 This the recipe I used and probably will continue to use. It makes me want to brew more because everytime you brew the bread will come out different. From what I've read the only grains you want to stay away from are really dark roasty grains.

Spent Grain Bread
1 cup Warm Water
3 Tbsp Sugar
1 Tbsp Brown Sugar
3 cups Spent Grain
1 pkg dry Bakers Yeast
1 Tbsp Salt
2 Tbsp Olive Oil
3 to 3 1/2 cups Flour

Combine sugar and yeast with warm water. Add salt, oil, spent grain, and 1 cup of the flour. Mix well. Stir in enough of the remaining flour to make a stiff dough.

Knead well, cover, and let rise for several hours (until doubled). Punch down and shape into two loaves. Place on a greased baking sheet, cover, and let rise until doubled.

Bake at 425 degrees F. for 20 minutes. Reduce heat to 375 degrees F. and bake for 10 more minutes or until nicely browned.


  1. Why would you want to stay away from dark roasty grains? Seems like those ones would have the most flavour.

    PS: Nitpicky "I should have" not "I should of". Sorry, it gets my goat.

  2. From what I've heard they tend to lend a burnt flavor. Maybe in small amounts they would be palatable?
    Thanks for the grammar correction. Fixed it!

  3. Did you dry out the spent grain before using it, as was done in the recipe?

  4. Sorry I just saw this comment. No I didn't dry it out, just used it still fresh from brewing.

  5. I sure wish that I'd dried out my grain! Came here to say that, noticed Rob said that, and just decided to add my support: The baking time left quite a soggy interior. Toasting the slices individually has been a nice improvised fix, but I would certainly dry it in the future.