We’ve found another use for your spent grain from the Chocolate Paradise Porter recipe. Bread! Once the grains have been soaked and the chocolately rich goodness removed for the beer, they’re a perfect addition to bread. They add some texture and a hint of sweetness – great for toast or even sandwiches. And the smell of the bread baking is amazing!
Extra tip: if you don’t want to make bread immediately after brewing, you can freeze your grains until you’re in the mood or you’re hungry!
Spent Grain Bread:
3 cups plain white flour
1 cup spent grain (we used it wet)
1 teaspoon of salt
1 tablespoon of baker’s yeast
1 tablespoon of honey
1 cup warm water
– Combine the warm water with the yeast and honey and leave for ten minutes until frothy
– Once that’s done, take a cup of the flour and stir in
– Next, add the salt and another cup of flour, mixing it all together (it’s probably pretty gooey by now). Add the spent grain, followed by the remaining flour, plus any extra needed to keep it from being too sticky to knead
– Turn the dough out onto a floured surface and knead until it bounces back when pressed (about 5 minutes)
– Place in a clean, greased bowl and leave it to rise in a warm place for about an hour until it has doubled in size
– Form the dough into a loaf shape and place on a flour baking tray or loaf tin for 30 minutes for it to rise a bit more
– It’s probably a good time to pre-heat the oven now to 200 degrees celsius
– Once risen, slash the tops diagonally with a sharp knife
– Bake in the oven at 200 degrees Celsius for 30 minutes or until it sounds hollow when tapped
– To help create a nice crust, you could put some ice cubes onto a tray at the bottom of the oven. Then let the steam do the magic!
Enjoy by yourself or show off to your friends. Brewer and baker – are there no end to your talents?