Brewer’s Bread Recipe

October 17th, 2016

Adapted from American Homebrewers Association

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Home brewers, do you have leftover grains that you’re unsure what to do with? Instead of throwing your spent grains away, try using them to make bread.

1 packet dry active baker’s yeast
1¼ cups warm water
¼ cup sugar
1 teaspoon salt
1 egg, beaten
3 cups spent grain (wet, straight from the mash tun)
¼ cup milk
4-5 cups all-purpose flour

Mix yeast, warm water and sugar in a bowl to activate yeast. Allow 30 minutes for the yeast to activate. Add yeast starter, salt, egg, spent grain and milk in a bowl and slowly add flour. Knead dough until it is smooth and no longer sticky.

Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size, then punch down the dough.

Split your dough into the desired number of loaves and place on a cookie sheet over a thin layer of cornmeal. Allow loaves to rise again, and then score the loaves with a knife.

Bake at 375 degrees for 35 minutes or until the bread is desired color and a knife comes out clean after being inserted into the center.

Find a recipe for peanut butter-banana dog treats using spent grain at (Be sure the spent grain has not come in contact with hops, which can be toxic to dogs!)

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