Beiterbrott (Spent Grain Bread)
By MelanieCarr on December 26, 2012
I was trying to type a blog entry Monday and must have hit the touch-pad on the netbook. Sigh. Ten minutes of typing lost. So today I am typing my entry in a text editor using a plugged-in, full sized keyboard.
I´m not cooking at the moment. I am visiting with family. I think I will take this opportunity to type up the bread recipe I have been using for spent grain.
You will notice that I mention two types of Whole Wheat flour - Red and White. The flour made from hard red winter wheat is what we typically think of when referring to ¨Whole Wheat¨. White whole wheat is a whole grain product made from soft white wheat. Both contain the whole grain but white produces a texture more like refined flour.
Use unbleached all-purpose or bread flour. Either one will work. I recommend King Arthur flours for all of the ones listed. You need good flour to make good bread, and King Arthur is the best.
Get your ¨Bieter¨ from the brewery as fresh as you can. I like to use it while it is still hot from the processing tank.
I found the bread recipe on a beer making website. There were two problems with the recipe. First, it used a little too much spent grain. Second, it didn´t´t include yeast in the recipe. I have corrected both of these.
Beiterbrott (Spent Grain Bread)
- Eggs - 2 regular chicken or 1 duck
- 1 C milk
- 1/4 C butter, cut in pieces
- 1/4 C sweetener (raw sugar, honey, or agave syrup)
- 3/4 cup spent grain
- 1 C Hard Red Whole Wheat Flour
- 1 C White Whole Wheat Flour
- 2 C Unbleached Bread Flour
- 1 T salt
- 2 T yeast
This recipe makes two loaves. Add all ingredients to your bread machine in the order listed. Put the machine on the dough setting.
Once the machine completes its cycle, turn the dough onto a floured board. Divide into two pieces. Roll out each piece into a rectangle. Roll up, pinch down and turn under the ends. Place the prepared dough into a greased bread pan. Spray lightly with cooking spray.
If you have a gas oven, you can set it to about 170F degrees and let the bread rise in there. When natural gas burns, it creates water vapor. This makes an excellent environment for bread to rise. If you have an electric oven, microwave a cup of water for about 2 minutes and place that in a 170F degree oven.
In either case, when the dough has risen to about double, remove it from the oven. Set the oven to 350F degrees. When the oven is heated, place the dough in the oven and bake about 30 minutes. You will know the bread is done when it is golden brown and has a hollow sound when thumped with your finger.
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