Actually, we used the "bran bread" recipe to make bread with spent grains from brewing beer. In all respects, the substitution worked very well. As the original recipe in HomeBaking says, "this bread is lightly sweetened and moist -- a good keeper." Definitely a keeper!Make a starter by combining water, sugar (or honey), yeast and bran/grains in a large bowl; leave it alone for at least 10 minutes.
Stir in the salt and then the flour, one cup at a time, until the dough is too difficult to stir (we used 4 cups). Knead the dough on a floured surface, adding flour as needed, for about 8 minutes or run it through the dough mixer with paddle attachment. "The dough should be soft and smooth."
Let the dough rise for about 2.5 hours in a large bowl, covered. Turn it out onto a lightly floured surface and knead briefly. Let rest for 5 min, shape it, place into buttered mold(s)/pan(s), and let rise for another hour or so.
Having brushed the loafs with water, bake them in a 375F-degree oven until golden, about 50 minutes. The loaf should sound hollow when tapped and the edges should feel firm when pinched. Sprinkling the bran/grains on top before baking improves the appearance. Cool before slicing.
- 2 cups lukewarm water
- 3 Tbsp brown sugar or honey
- 1.5 tsp active dry yeast
- 1.5 cups oat bran or spent brewing grains
- 4 cups all-purpose flour
- 2 tsp salt