Bread from Spent Grain. Recipe: 3 cups spent grain (wet) 1 cup flour 1 cup warm water 1 tsp yeast 1/4 cup sugar Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts. Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Bread Sticks: Roll the dough into bars about 2" in diameter and about 10" long. You can improve on the texture of the bread if you dry the spent grain and grind it up with the flour mill. Add Flaked Oats or Flaked Barley to the top of loafs before baking for extra flavor. Spent Grain Uses - ProBrewer Interactive.
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