Spent Grain Beer Bread – a delicious recipe with spent grain, warm water, bakers yeast, sugar, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
2
Put spent grain in large mixer bowl. Mix in starter, and start adding flour. Keep adding flour until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Punch down dough, and either:.
3
A) Split into two loaves and place in greased bread pans.
4
B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
5
Allow loaf(ves) to double in size, bake in 375 F oven 30 to 40 minutes until browned and a long pin, such as a turkey pan, comes out clean after being inserted into the center of the loaf.
338
kcal
Calories
1
g
Fat
74
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups of spent grain (wet), 1 1/2 cups warm water (~100 F), 1 (1 tablespoon) package dry bakers yeast, 1/3 cup sugar (white or brown), and more.
Yes, Spent Grain Beer Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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