Lacking a compost pile, we always feel bad throwing away the spent "specialty" grains (various types of malted barley, usually) after brewing a batch of beer. This time, having brewed a porter, we mixed in a couple cups of the brewing grains into the dough resulting in a very dark and fibrous bread, slightly bitter but quite tasty.
We followed our standard bread-making technique: let the yeast get started in cup of lukewarm water; combine all the ingredients adding the flour last, until the dough has the right consistency; knead it and let it rise for a few hours; gently punch it down, divide into two pieces and place them in a greased bread pan into a cold oven; turn the oven to 200C/400F and bake for ~40 min. (The bread rises as the oven warms up.)
- 1 cup warm water
- 4 Tbsp sugar
- 2 cups spent brewing grain
- 1 pkg baking yeast
- 1 Tbsp salt
- 2 Tbsp vegetable oil
- 3 1/2 cups bread flour