Brewer’s Bread Recipe
Adapted from American Homebrewers Association
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 HomebrewersAssociation.org/how-to-brew/peanut-butter-banana-spent-grain-dog-treats. (Be sure the spent grain has not come in contact with hops, which can be toxic to dogs!)