Whenever we brew our all grain beer batches, there is easily over 15 lbs of grain or more. This year I plan on using some of it in our garden as compost. I have been sending it with the city’s green bin program to be turned into compost (you’re welcome) and some of it I have been saving and making delicious recipes with (see my banana bread). Here are a few of the other recipes I like to make and I incorporate the spent grain into. You can also omit the grain if you wish, but you may have to adjust the recipe a bit.
We originally bought some pizza screens from Russell Foods, so we could make some false bottoms for our mash tuns. They didn’t fit in our buckets very well, and since we had these things, we thought to use them for their intended purpose. Here is the link to the original recipe we used to make this pizza- I have changed it up slightly to make
as seen below…
- 1 (.25 ounce) package active dry yeast or 1 tbsp of dry yeast from jar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 cups bread flour
- 1/2 cup of spent grain
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons white sugar
- optional sesame seeds to sprinkle on crust
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 cups bread flour, spent grain, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Sprinkle sesame seeds at the edges of the pizza. Place dough on oiled pizza screens. Cover dough with your favorite sauce and toppings and bake in preheated oven until golden brown, about 15-20 minutes
Home made Rustic Bread
This is a great site the shows you how to make bread using spent grain. It is so simple and delicious! I have made it a few times and each time I make it, I make it a little bit differently. The last time I made it I cooked the bread into a long baguette shape. We put fresh tomatoes and bacon on the bread with a little bit of mayo. It wasn’t overly complicated, and was amazing!
Here is what I did…
- 3.5 cups of flour
- 1/2 cup spent grain
- 2 tbsp flax seed
- 1 tsp kosher salt
- 1 tbsp bread yeast
- 1 1/4 cups of warm water (heated from kettle and almost cool)
Mix it all together, and let it sit in a warm place. depending on how much liquid you have in your spent grain, you may have to add a bit more water in order to make a sticky lump of dough. I cover it and put it in the microwave until it doubles in size (about an hour)
Pre heat your oven to 425, flour your bread board and form your bread into a nice shape. This is where you can make it a large lump, or as in this case, a baguette style loaf.
I thought I would also include the recipe that I use for Pretzels – my neighbour loves these. I pretty much follow this recipe verbatum except for the addition of spent grain. (I will add it here mostly for my benifeit of finding it easier – lol ) I have only made them a few times, and I had better make them next time I get another batch of spent grain, or I have a feeling I am in trouble!
- 1 teaspoon white sugar
- 4 teaspoons active dry yeast
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup of spent grain
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
- In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup sugar, and salt. and spent grain. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
- When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
- Bake in preheated oven for 8 minutes, until browned.