After saving a couple of cups of spent grains from my Czech Dark Lager (Tmave Vycepni), my wife decided to try to put them to the best use possible by incorporating them into a nice bread that would go well with her Beef Bourguignon that she treats me with a few times a year. This bread turned out perfect in my opinion. A nice medium size crust that had a perfect hardness to it, and a soft middle that had a nice texture thanks to the spent barley.
1/2 Cup Warm Water (for yeast)
2.5 Tbsp yeast
1 tsp sugar
6.5 Cups sifted bread flower
1 tbs salt
2 Cups Warm Water
1 cup of spent grain
- Rise the yeast in the 1/2 cup of warm water and 1 tsp of sugar.
- Using a mixer (you can do by hand as well but much more work) with a dough hook, mix 3 Cups of the bread flour, salt and slowly and the yeast mixture.
- Slowly add the rest of the bread flour and the warm water, adding the spent grains just before the last of the warm water.
- Beat the dough 5-10 minutes once fully combined. The longer you beat, the better for the gluten distribution.
- Place the dough in a warm location and cover with a towel.
- Let the dough rise (double in size) and then punch down and knead for a short period of time.
- Let the dough rise again, once doubled knead and divide into two loaves.
- Let these rise until doubled.
- Glaze with egg whites, and make a slice down the middle of each loaf with a sharp knife.
- Bake at 375F for 20 minutes and glaze again with an egg wash. It is useful to have a pan of water in the over underneath the bread while baking which help with the crust.
- Bake for another 20 minutes, glaze again.
- Bake for 10 more minutes or until lightly browned.