Unspent Grain Bread

A lot of brewpubs make pizza or rolls with their spent grains.  It's a good way to recycle.   Looking at my cupboard full of half used sacks of grain, it occurred to me one day, that if spent grains make good bread, unspent grains should make awesome bread.  And they did. This is a loaf of bread, I will make again and again. For bread, for pizza, for rolls, for hot pockets, and anything else I need dough for.  This bread was a winner.  A nice glass of porter in a loaf shape.

If you don't have spelt flour, feel free to use regular unbleached white, but I love spelt and highly recommend tracking some down and trying it out.   I think my bread pan is larger than normal ~14 inches, so this may yield you 2 loaves with an average pan.

  

Ingredients:

3 cups of spelt flour
1 cup of white whole wheat flour
1 cup of Malted Barley (I used carafoam)
1 cup Steel Cut Oats
1 tsp Salt
Water
1 Tbsp Dried Malt Extract, or any other sugar
1.5 Tbsp Active Dry Yeast

Directions:

1. Mix the DME or Sugar with the Yeast and some warm water in a bowl.  Let it sit until the yeast starts foaming.

2. Grind the Malted Barley and half of the Oats in a spice grinder

3. Mix all the dry ingredients together and add the yeast

4. Add water until the mixture balls.  It should all stick together but not be sticky and wet.

5. Cover the mixture and let it rise until it doubles in size.  Beat it up a bit (punch it, knead it) and let it rise again.  Do this a few times.  The more you beat up the dough the better the bread will be.

6. Put it in a bread pan and let it rise one more time.  

7. Bake for 30 minutes at 350 degrees. To test that it's done, knock on the bottom of the pan, if it sounds hollow, it's done.