Spent Grain Bread

This is a simple recipe that calls for spent grains from home brewing, but feel free to substitute any grain you have on hand.

Ingredients:

• 3 1/2 cups flour

• 3/4 cup spent grains

• 2 tbs brown sugar

• 1/4 tsp kosher salt

• 1 tbs bread yeast

• 1 1/4 cups water (or beer)

Directions:

• Combine all the ingredients in a Kitchen Aide mixer with the dough hook and mix till the dough is formed into a ball.

• Place in a bowl with and cover with a towel and place in a warm place for 2 hours till the dough has doubled in size.

  • If you are going to bake the bread the next day, place in the refrigerator. Remove about 1 hour before cooking time to allow the dough to get back to room temperature.

• Preheat oven to 425. If you have a pizza stone, place this in the oven to heat up.

• On a pizza peel, lightly flower the peel and the dough and form into a round or log shape.

• Let the dough rise for 20-30 minutes while the oven heats up.

• Using a serrated knife, cut a few slashes in the dough.

• In a small pan, pour a cup of water and place below the pizza stone.

• Spread some corn meal on the pizza stone and slide the bread onto the stone.

• After 40-45 minutes, the bread should be ready. When tap on the shell, you should hear a hollow sound.

• Remove from the oven and let sit for 5 minutes before cutting and eating.

As a twist, replace some or all of the water with beer.