Bread from spent grains

Discussion in 'The Foodies forum.' started by fury_tea, Jun 2, 2019.

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  1. Nov 6, 2019 #41

    druid1966

    druid1966

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    I was on the east coast of Canada this past summer and the mrs and I found a wonderful little gastro brew pub. As they made 5 or 6 of their own beers, they had an abundance of spent grains etc. The chef there, made different breads and crackers from them that were outstanding. There was something special when you got a bowl of wonderful soup that had the bread and beer "paired" to the meal....The breads seemed heartier than the breads I normally eat but were delish...
     
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  2. Nov 6, 2019 #42

    druid1966

    druid1966

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    whoops....did it again
     
  3. Nov 11, 2019 #43

    matt76

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    I've been using @fury_tea 's spent grain bread recipe in the OP for a while, with a few tweaks to suit my bread maker.....

    Since I was bottling my Munich Helles last night and had way more yeast then I could harvest I decided to combine the spent grain with @Dutto 's recipe for using beer yeast...

    (also switched from Allinson's flour to Waitrose Canadian flour)

    Pretty pleased with the result:
    20191111_075636.jpg
    20191111_075757.jpg
    And a poached egg on toast for breakfast:
    20191111_081140.jpg
     
    Last edited: Nov 11, 2019
  4. Nov 11, 2019 #44

    terrym

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    A good move.
    I recommend Canadian Very Strong Bread Flour to anyone making their own bread, especially if you are using a breadmaker, where it will make a real difference to the quality of the loaves produced.
    And if anyone is thinking of buying a breadmaker buy a Panasonic. Ours is now well over five years old and no sign of it giving up unlike previous cheaper breadmakers which have only lasted 1/2 years before the tin gland wore out or it failed for some other reason. And importantly the quality of the loaves the Panasonic produces is better than all of the others we have had too.
     
  5. Nov 11, 2019 #45

    matt76

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    Yeah, mine's a Panasonic too, I've had it about 3.5 years I think. I'm pleased with it but I do always seem to end up with quite a ski slope shaped loaf as shown, and not as much rise as I might have expected.

    Mind you, don't know why it hasn't occurred to me sooner to try a different flour, or indeed something other than the dried Allinson's yeast I normally use. Might just be I need to use more flour though (say, 500 or 600g instead of the 400g I normally use)
     
  6. Nov 11, 2019 #46

    terrym

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    We make about 3 to 4 loaves a week and use Allinsons Easy Bake yeast. However when you start to get to the bottom of the tin the yeast sometimes gets stale (even though after opening the tin is kept in the fridge) and the rise is not so good, so we might end up binning it and opening a fresh tin. We also found Doves yeast wasn't as good. And if you use 'ordinary' dried bread yeast by mistake it produces a much lower rise.
    If it helps, our loaves are 450g flour (usually half white, half wholemeal or sometimes granary, or thereabouts) , one measuring tsp salt, one tsp yeast, one tsp sugar, 335g water, 1 tbs butter, baked on large loaf, setting 4* wholewheat. The loaves produced are usually evenly shaped and well risen, especially with the Canadian flour.
    PS * The 'quickbake' settings e.g setting 5 do not produce a loaf with a rise as good as the longer settings. And we often leave our bread on the longest time setting 13 hours so it is set up to run overnight to be finished baking the following morning.
     
    Last edited: Nov 11, 2019
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  7. Nov 11, 2019 #47

    Grealish

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    Like others, I've used grains and beer yeast in bread, but for an extra beery dimension, I have used the waste from yeast starters in place of water. My wife hates beer and loves the bread...
     
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  8. Nov 11, 2019 #48

    matt76

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    Thanks, that's helpful advice.

    I must have a slightly different model as whole wheat is #5 on mine - but nevertheless I notice it has a longer rest and rise process than the #1 "Basic" setting I have been using. Will give it a whirl athumb..
     
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  9. Nov 11, 2019 #49

    terrym

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    @matt76
    SD2500....
    #1 Basic
    #2 Basic Rapid
    #3 Basic Raisin
    #4 Basic Wholewheat
    #5 Basic Wholewheat Rapid
    etc etc
     
  10. Nov 11, 2019 #50

    druid1966

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    Is that HP sauce I see?
     
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  11. Nov 11, 2019 #51

    matt76

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    Yeah baby! athumb..

    But note how I drizzled it like Heston would - that's class that is ;):laugh8:
     
  12. Nov 12, 2019 #52

    druid1966

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    HP remains the one condiment I love. My grandmother introduced me to it.
     
  13. Nov 15, 2019 #53

    matt76

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    I made another loaf a couple of days back (which has now been eaten!) using the whole-wheat setting.

    Could be coincidence but it certainly seems to have risen better just with that extra bit of time.

    Looking through the manual I'm tempted to try one of the other settings that has an even longer rise period.

    Thanks for the tip athumb..
     
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