Bread from kit trub

Hi all. Having searched a few different forums out I haven't been able to find out whether it's possible to bake bread with trub from kit brews.

Anyone here tried it out?

Have a look at these.

https://www.thehomebrewforum.co.uk/threads/making-a-bread-from-beer-yeast-and-spent-grain.76585/

https://www.thehomebrewforum.co.uk/threads/any-use-for-spent-grains.60007/

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I know this is not the answer to the question, but as we make our own bread I know a 100g tin of 'Easy Bake' dried bread yeast will make between 15-20 loaves, you can measure out exactly how much you use so your bread doesn't turn out unnecessarily yeasty or rises properly, and at about £1 a tin will cost about 5-7p per loaf. The normal yeast is even cheaper if you bake by hand since you get a bigger tin. So if you don't mind me asking I'm intrigued to know why you want to give it a go.

Thanks for the answers. I compost my trub, but was wondering if there was any way to use it in another way. Most bread makers seem not to be using kit trub. Was wondering whether there was a difference.

supergaijin said:

Hi all. Having searched a few different forums out I haven't been able to find out whether it's possible to bake bread with trub from kit brews.

Anyone here tried it out?

Click to expand...

Often and it works just fine.

I usually bake 3 x 650g loaves at a time with:

• 500g of flour
• Pinch of salt
• 10g of olive oil
• 10g of sugar
• 150g of water
  
• Yeast

Using yeast from trub:

• Fill a 1kg Kilner jar with trub from the bottom of the FV.
• Let it settle for an hour.
• Pour off the top liquid.
• Refill the jar with water and give it a good stir.
• Let it settle for another hour.

This will leave three layers inside the jar being:

• A layer of liquid at the top
• A light coloured layer of sediment in the middle (live yeast)
• A layer of darker sediment at the bottom (dead yeast)

So:

• Pour off the liquid at the top
• Scrape the live yeast into a measuring jug
• Dump the dead yeast
• Add 600ml of luke warm water to the live yeast (*)
• Add 40g of sugar to the warm water and stir it in until its dissolved (*)
• Cover the measuring jug and wait until there are signs of life from the yeast

After the yeast has started to show signs of life I measure out the flour, olive oil and salt before stirring up the yeast/sugar/water mixture and using it as a replacement for the sugar, yeast and water in the recipe.

From this point onwards the leavening, knocking back, proving and baking of the bread is as per normal depending on what kind of crust you need.

(*)
I use more water and sugar than required so that I don't run out when mixing the loaves. The amount of liquid used is very dependant on the flour, any additions (e.g. pumpkin or other seeds, sultanas etc) and the process being used (e.g. by hand, with a mixer, using a bread baking machine etc).

Enjoy!

I used some trub from a Golden Ale today. It looked like this:

1. Recovered trub.


2. Mixed with cold water.


3. Started to separate out.


4. Moved to measuring dish and 40g of sugar added.


5. Finished loaves.


The dark one at the top and the black one at the bottom are both "experimental loaves" using some spare Chocolate Malt that I ground in my Malt Mill.

I tasted the dough of the one at the bottom and it tasted so much of bitter black chocolate that it is almost certainly heading for the bin ...

... but (forever the optimist and having a real problem with throwing stuff away) I live in hope for the top one.

@Dutto
I really admire your resourcefulness but was it worth all that effort for 15p worth of yeast ??!!

terrym said:

@Dutto
I really admire your resourcefulness but was it worth all that effort for 15p worth of yeast ??!!

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Hell, no, in a proximate sense, but that totally misses the real point about a DIY approach to food, drink and life.
Making Golden Syrup to add to beer makes no real sense in a HB situation, given that it adds little by way of colour or flavour over sugar, and only shaves hours in the brewing process.
I like the look of it in my horrifically expensive jars that SWMBO and the Daughters bought from Lakeland (next to the station at Windermere).

Slid said:

Hell, no, in a proximate sense, but that totally misses the real point about a DIY approach to food, drink and life.
Making Golden Syrup to add to beer makes no real sense in a HB situation, given that it adds little by way of colour or flavour over sugar, and only shaves hours in the brewing process.
I like the look of it in my horrifically expensive jars that SWMBO and the Daughters bought from Lakeland (next to the station at Windermere).

Click to expand...

Well said that man!

Slid said:

Hell, no, in a proximate sense, but that totally misses the real point about a DIY approach to food, drink and life.

Click to expand...

I make my own bread, yoghurt, sauerkraut, pickles and chutney. Mrs terrym cooks mostly from scratch and makes stuff like marmalade and also chicken liver pate using some of the sloe vodka and gin I make. I run an allotment, and grow my own hops (in a very limited way). Have started to make invert sugar for brewing (due your inspiration). And of course brew my own beer. So we sort of qualify for that.
However my trub goes into the composter along with any spent grain. Can't be arsed with all that faff for 15p and an unpredictable loaf outcome.

Slid said:

Lakeland (next to the station at Windermere).

Click to expand...

I always look round there and the little Booths when I get the train to the lake district!

terrym said:

@Dutto
I really admire your resourcefulness but was it worth all that effort for 15p worth of yeast ??!!

Click to expand...

Absolutely not! On the other hand, if my local supermarkets ever run out of yeast (as a result of political turmoil and/or poor supply lines) I will still be able to bake bread and make beer! ("Are there any other reasons for living?" I ask myself.)

Also, I have another kilo of this!



As can be seen, it went out of date over a year ago. The EBC is at 1060 and I don't like the massive taste of "bitter chocolate" that it produces in a beer ...

... however, SWMBO tells me that the "black loaf" in the previous photograph is "Delicious with a bit of jam on it." so it looks like I have finally found a use for the Chocolate Malt!

Next stop on the "Bread Making" front will be in the summer when I put some of the dough to one side and start making "Sourdough Bread".

"Life without surprises isn't worth living." and if I'm not quoting someone by saying that, then I should be!

BTW:

1. When milling the grain a few husks stayed more or less intact, which made the bread quite coarse.
2. I only needed a small amount of the Chocolate Malt to make the bread.

In future, I reckon that using a Coffee Grinder to "mill" the grain will answer both problems.

johifo said:

Looking for some advice on making loafs of bread. Who has the automatic type and who does it old school? Several years ago I suggested to my wife that we get a bread maker and start making our own, well she poo poo'd that right away, now she has this wonderful idea to get a bread maker and start making our bread, who'd a thunk it. Boy does she have some great ideas. Second question, smooth or crunchy on your peanut butter? Not sure where that came from, but what the heck.

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Bread makers are a pain. Small loaves that don't last, load of faff cleaning etc.
Had one, threw it away.

Recently been making my own but with arthritis, been using a normal food mixer to kneed it and makes amazing home baked bread. No preservatives in so doesn't last like shop mass loaves but a good day or two.
Love it, only 40 minutes to bake and much better than the little expensive kits.

I use a bread maker (£10 from fleabay)
Had one for years, mostly used just to mix the dough, then dough used for pizza base & occasionally for bread in the oven.
But I am using this current one more on its timed overnight bake to make loaves than previous on & after a few tweaks to quantities & order of loading it's fine.
A loaf won't last much more than a day here with young adults still at home.

supergaijin said:

Thanks for the answers. I compost my trub, but was wondering if there was any way to use it in another way. Most bread makers seem not to be using kit trub. Was wondering whether there was a difference.

Click to expand...

I bake weekly and would expect it to work a treat. I don't brew enough to have trub to hand regularly else I would.

I also dry my malt and make that into flour.