Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, reused homebrew spent grain for fresh bread🍺🍞. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Spent grain isn't especially pretty, but it is nutritious. The mass of barley, wheat, rye, or oats leftover from the beer-making process resembles a crumbly porridge, or a sticky, damp cereal—but locked inside those grains are proteins, fiber, and fats. Spent grain is a normal by-product of producing beer and constitutes a large portion of waste created by breweries. It's best if liquid has already been strained out as much as possible.
Reused homebrew spent grain for fresh bread🍺🍞 is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Reused homebrew spent grain for fresh bread🍺🍞 is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook reused homebrew spent grain for fresh bread🍺🍞 using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Reused homebrew spent grain for fresh bread🍺🍞:
- Make ready 300 grams bread flour + extra for kneading
- Take Pinch salt
- Prepare 1 teaspoon instant yeast
- Prepare 2 tablespoons honey or brown sugar
- Take 300 grams spent grain
- Take 2 tablespoons butter
- Take 1 egg
- Prepare 100 ml Milk
I hate to dispose of anything, especially food, I wanted to find a good way to use this leftover grain. I use some of the grain for this bread recipe and put the rest into compost for my outdoor plants. Warm, wet grains can get stinky pretty quick! Discard the rest, compost them, or freeze them until you want to cook with them.
Steps to make Reused homebrew spent grain for fresh bread🍺🍞:
- Mix all ingredients in a food mixer
- Remove the dough from the mixer and knead on a well floured surface. It should be elasticated.
- Place in a lightly oiled bowl in a warn room to prove for an hour.
- Once proved, remove from the bowl and place in a loaf tin. Cover with a sheet of moist paper towel and wait 1 hour to for the bread to rise.
- Pre-heat your oven to 180°C turning down to 150° when you place the loaf in the oven. Cook for 40mins.
- Remove from the oven and empty onto a cooling rack to let the bread cool down all over.
Warm, wet grains can get stinky pretty quick! Discard the rest, compost them, or freeze them until you want to cook with them. Your bread will have a smoother texture if you can process the spent grains in a food processor. If you don't have a food processor that's ok. You can brew with spent grains twice but it would be a very low gravity beer.
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