bread from spent grain
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simonranson
Regular.
Here's mine:
800g strong white flour
1 level teaspoon of salt
1 packet of dry bakerâs yeast
1 level teaspoon of brown sugar (providing all sugars have been sparged from the grain)
tablespoon of olive oil
400 â 500g spent grain (wet weight and depending on how ârusticâ you like your bread)
425ml warm water
Flour, salt, sugar and yeast into a large bowl, add grain and mix well. Add about ¾ of the water and mix with wooden spoon, if too dry add water until mix is thick but stodgy. Remove from bowl and knead (I usually knead for a minimum of 15 minutes (or until arms drop off, the longer the better). Return to a clean, oiled bowl, cover and leave in a warm place for 2 hours. Knock air out, knead again for 5 minutes. Either divide into 2 equal pieces, put in buttered tins and allow to rise â or place on a buttered metal tray and allow to rise (approx 1 more hour). Dust top with a little flour and bung in the oven for about 35 â 45 mins.
Note: I never leave the grain more than 24 hours (refrigerated) before using it. I only add three-quarters of the water as the grain still has a fair amount of moisture in it, it's always difficult to tell just how much you're going to need.
Hope it works as well for you as it does for me. The bread never stays around for long in the house! Good luck!
800g strong white flour
1 level teaspoon of salt
1 packet of dry bakerâs yeast
1 level teaspoon of brown sugar (providing all sugars have been sparged from the grain)
tablespoon of olive oil
400 â 500g spent grain (wet weight and depending on how ârusticâ you like your bread)
425ml warm water
Flour, salt, sugar and yeast into a large bowl, add grain and mix well. Add about ¾ of the water and mix with wooden spoon, if too dry add water until mix is thick but stodgy. Remove from bowl and knead (I usually knead for a minimum of 15 minutes (or until arms drop off, the longer the better). Return to a clean, oiled bowl, cover and leave in a warm place for 2 hours. Knock air out, knead again for 5 minutes. Either divide into 2 equal pieces, put in buttered tins and allow to rise â or place on a buttered metal tray and allow to rise (approx 1 more hour). Dust top with a little flour and bung in the oven for about 35 â 45 mins.
Note: I never leave the grain more than 24 hours (refrigerated) before using it. I only add three-quarters of the water as the grain still has a fair amount of moisture in it, it's always difficult to tell just how much you're going to need.
Hope it works as well for you as it does for me. The bread never stays around for long in the house! Good luck!
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