Baking Bread from spent grain

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  • December 16, 2012 5:56 pm at 5:56 pm #607451
    popa_bar_abba
    Participant

    Here is the recipe I use.

    First:

    1 cup warm water, half teaspoon ale yeast. Mix. Let sit a couple minutes.

    Second.

    Mix in: 1 and half cup flour, 1 and half cup spent grain. Mix.

    Third.

    Let sit for a day and a nacht.

    Fourth.

    Mix step 3 with: 4 cups flour, 2 teaspoons salt, 2 tablespoons honey, 1 cup water. Mix. Let sit for a day OR a nacht.

    (this step could really use a mixer, but I use my paws)

    Fifth.

    cut into 3. Shape into loaves. Let sit for 45 minutes, and cut deep slices into top.

    Sixth

    preheat oven to 450 with a pan of water in bottom.

    Seventh

    put in oven for half hour. Or until inside measures 205 degrees.

    That’s all.

    Please note that 2 batches uses almost exactly a bag of flour. So the second time, you don’t really need to measure–you can just dump.

    December 16, 2012 6:18 pm at 6:18 pm #931667
    oomis
    Participant

    Pops, what is “spent grain,” forgiving my ignorance? (Yes, contrary to popular belief, I do not know everything).

    December 16, 2012 6:28 pm at 6:28 pm #931668
    popa_bar_abba
    Participant

    Ah, I’m glad you asked.

    Spent grain is the byproduct of making beer. It is the pieces of grain that are left after you have extracted the wort (which you will then boil and ferment and make into beer).

    Or, to be more precise it is barley that has been:

    Malted

    Kilned

    Perhaps Roasted

    Milled coarsely

    Steeped at about 150 degrees so that starches convert to sugar

    Washed at 170 degrees to wash the wort off the grains.

    Put in a ziplock bag in the fridge to make bread out of.

    December 16, 2012 7:14 pm at 7:14 pm #931669
    twisted
    Participant

    are you a brewer Popa? the main starch to sugar event is in the malting, the steep just frees the sugars into solution. I have malted wheat to give some “candy” simple sugars to my sourdough critters. I have been having great trouble (in EY) finding barley alive enough to malt.

    December 16, 2012 7:17 pm at 7:17 pm #931670
    aurora77
    Participant

    Popa, this is very impressive, you have some real culinary skill here. Did you learn your baking skills from your family members, or have you learned more on your own as as adult? I go through phases where I try to develop my culinary repertoire as an adult and am wondering if you have any recommendations generally…particular cookbooks etc? Thank you for any suggestions that you may have…perhaps I should have written on the Popa bar Abby thread!

    December 16, 2012 7:25 pm at 7:25 pm #931671
    popa_bar_abba
    Participant

    Of course, you don’t need to do all that work. When you buy it, it is already malted, kilned, roasted, and milled. You just need to steep it and wash it. And make the bread.

    December 16, 2012 7:39 pm at 7:39 pm #931672
    popa_bar_abba
    Participant

    twisted: I am a brewer. Perhaps I’m getting the science wrong, but that’s the general idea. I buy my grain already malted and milled from a homebrew supply store. There is one in Tel Aviv called Beer-D, run by a guy named Gadi.

    Aurora: Both. This recipe came from wiki-how. But, I like to cook recipes from Fabio who has a cooking show on YahooNews. I don’t like to watch Yahoo news anymore since they are nuts, but I follow his show on facebook. Also, I get recipes and know-how from my dad, who can cook like Fabio.

    December 16, 2012 9:44 pm at 9:44 pm #931673
    aurora77
    Participant

    Wow Popa, that is awesome, I will have to check out this Fabio’s show…thank you!

    December 16, 2012 9:56 pm at 9:56 pm #931674
    Torah613Torah
    Participant

    This is quite a talent.

    What kind of bread comes out – can you make challa or is it more like whole wheat bread? (Maybe they have different varieties in Israel)

    December 16, 2012 10:51 pm at 10:51 pm #931675
    popa_bar_abba
    Participant

    I wouldn’t put it in challah. It is kind of a heavy bread, with bits of barley. And very crusty.

    December 16, 2012 11:40 pm at 11:40 pm #931676
    Torah613Torah
    Participant

    Sounds more like a biscotti, or something meant for tomato dip.

    Is it healthy?

    December 16, 2012 11:41 pm at 11:41 pm #931677
    popa_bar_abba
    Participant

    It rises very nicely into a big loaf. It is about as healthy as any other bread. You can make it white or whole wheat. I make it white. It still looks kinda dark, because of the barley.

    The crust is amazing though.

    December 17, 2012 2:48 am at 2:48 am #931678
    oomis
    Participant

    This sounds so yummy — you must make loaves for all of us…(pretty please).

    December 17, 2012 4:20 am at 4:20 am #931679
    popa_bar_abba
    Participant

    Well, I just made another batch for the freezer. I freeze it in loaves of dough, and then just defrost and bake.

    December 17, 2012 4:52 am at 4:52 am #931680
    WIY
    Member

    So this is barley bread or a wheat barley mix?

    December 17, 2012 2:03 pm at 2:03 pm #931681
    popa_bar_abba
    Participant

    The flour is all wheat, but it has some barley grains mixed in.

    February 21, 2013 4:28 pm at 4:28 pm #931682
    popa_bar_abba
    Participant

    I made a batch on Monday night, which was finished fermenting last night. But then, instead of washing the bowl, I just made another batch! So now I’ll have 6 loaves to eat.

    This time, I made it with a lager yeast, which means that it really should rise in cold temperatures, so I put it to rise in the mudroom. For yeast, I just used the muck that I had harvested from the bottom of my barrel when I made the lager.

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