2 Great Spent Grain Sourdough Bread Recipes

Working in a local brewery has given me access to spent grain as far as the eye can see.  I must say that this sustainable option not only offers variety but amazing flavor as well.  For home brewers, brewery workers, and homesteaders spent grain is an option that, although oftentimes overlooked, should be given a second glance.

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Spent Grain Herb Sourdough

2 C Water

2 C Sourdough Starter (fed 3-9 hours prior to mixing) 100% hydration

2 T Sugar

1/8 C Bacon Fat (melted)

 

2 tsp Salt

5 C flour (AP or Bread)

 

2/3 C Spent Grain

1 tsp Garlic Powder or Granulated Garlic

1 tsp Thyme (dry)

1 tsp Rosemary (dry)

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Procedure

  1. Combine the first four ingredients in a bowl until incorporated.
  2. pour the next two ingredients in to the liquid mixture slowly while stirring or mixing with a paddle attachment in a mixer.  (I prefer to mix by hand as I allows me to break up any flour clumps and I usually make bread at night when the lil’ ones are asleep.)
  3. Mix until the dough begins to become smooth
  4. allow the mixture to rest for about 15 minutes
  5. pour the last set of ingredients on top of the dough.
  6. fold the ingredients in the bowl while spinning the bowl to incorporate. ( I don’t believe you can over mix the dough at this point as it will be resting at room temperature for at least 12 hours before baking, so the dough will have plenty of time to relax)
  7. place the dough in a well oiled  5.5 qt dutch oven with a lid and allow to rest for at least 12 hours or until the dough is almost touching the lid.
  8. once the dough is fully proofed preheat the oven to 450 degrees F
  9. place the dutch oven, with the lid on, in the oven and bake for 20 minutes.
  10. at 20 minutes take the lid off the dutch oven and put back in the oven and bake for about 14 minutes or until the bread has become a nice golden brown.  If you prefer a darker and crisper crust I would recommend removing the loaf from the dutch oven and placing back on the rack to avoid burning the sides.
  11. As soon as you remove the dutch oven from the oven tip the dutch oven (safely) to remove the loaf and place the loaf on a cooling rack to cool until the loaf is at room temperature.
  12. grab a bread knife and some fine charcuterie, because it is time to eat.  Moderation is the key, but if you can eat this loaf in one sitting I will respect you.

 

Spent Grain Maple Rye

1 C Water

1 C Sourdough Starter (fed 3-9 hours prior to mixing) 100% hydration

2 T Maple Syrup

 

1 C Rye Flour

1 C AP flour

1 tsp Salt

 

3/4 C Spent Grain

1 tsp Dill

2 tsp Caraway

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Procedure

  1.  Combine the first four ingredients in a bowl until incorporated.
  2. pour the next two ingredients in to the liquid mixture slowly while stirring or mixing with a paddle attachment in a mixer. (I prefer to mix by hand as I allows me to break up any flour clumps and I usually make bread at night when the lil’ ones are asleep.)
  3. Mix until the dough begins to become smooth
    allow the mixture to rest for about 15 minutes
  4. pour the last set of ingredients on top of the dough.
    fold the ingredients in the bowl while spinning the bowl to incorporate. ( I don’t believe you can over mix the dough at this point as it will be resting at room temperature for at least 12 hours before baking, so the dough will have plenty of time to relax)
  5. place the dough in a well oiled loaf pan and cover with an oven safe lid or other cooking vessel.  Allow to proof until the dough has doubled in size which could take 8-12 hrs due to the density of the bread.
  6. once the dough is fully proofed preheat the oven to 450 degrees F
  7. place the pan, with the lid on, in the oven and bake for 20 minutes.
  8. at 20 minutes take the lid off the pan and put back in the oven and bake for about 14 minutes or until the bread has become a nice golden brown. If you prefer a darker and crisper crust I would recommend removing the loaf from the pan and placing back on the rack to avoid burning the sides.
  9. As soon as you remove the loaf from the oven tip the pan (safely) to remove the loaf and place the loaf on a cooling rack to cool until the loaf is at room temperature.
  10. Make sure that you have corned beef, pastrami, or a good stew ready.  It is time for hearty eating.  This is not bread meant for light dining.  With malty notes and the caraway, make a reuben or have some gravy that is asking to be sopped up.img_3939

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  4 comments for “2 Great Spent Grain Sourdough Bread Recipes

  1. flyingpole
    March 29, 2017 at 9:44 am

    Do you use the spent grain (grist) directly from the mash tun (still moist) or do you go through he process of drying the grist and grinding to flour first? The recipes are unclear in that respect.

    • April 3, 2017 at 5:45 pm

      I used grains that were still moist. I was going for that hearty whole grain texture.

  2. June 28, 2017 at 1:30 am

    My feeling is that my sourdough starter only 4 weeks old does not have enough oomph to get this fairly heavy dough to rise properly if one follows the recipe to the letter.

    • June 30, 2017 at 7:14 am

      Of course there are many variables, but if your starter is active and appears healthy it should be fine. I feed mine at 100% hydration and have only run into problems if I fall behind on feedings.

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