Last week, I blogged about milling the spent grain from the boyfriend’s homebrew. He started up a batch of Nut Brown Ale and saved the grains for me to mill in to Spent Grain Flour. After smelling the sweet, malty notes of the flour, I knew it would go beautifully in a honey-wheat bread.
This was my first time making fresh-baked bread. There were a few hiccups along the way, mostly that my dough wasn’t rising very fast because my apartment is super-cold… So the bread turned out a little denser than I originally planned, but it tastes fabulous! 🙂
The spent grain flour gives the bread an extra layer of flavor, a hint of the nut brown ale. (If the beer were ready to drink, I’m sure they would go great together!)
The honey-wheat bread would also work well with several other spent grain flours, each one lending a different flavor to the bread. If you want to make it without the spent grain flour, just substitute an equal amount of whole wheat flour in its place!
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Spent Grain Honey-Wheat Bread
Yield: 2 loaves, about 32 servings
You are going to need:
- 1 1/2 cups whole wheat flour
- 1 1/2 cups spent grain flour
- 3 cups bread flour
- 1/3 cup honey
- 1/3 cup vegetable oil
- 1 teaspoon salt
- 2 packages active dry yeast
- 2 1/4 cups warm water (120 – 130* F)
You are also going to need:
- Large bowl
- Vegetable oil
- Towel large enough to cover bowl
- 2 3×9 loaf pans
- Pastry brush
- Melted butter
First, dissolve the yeast in warm water in the bowl of a stand mixer. Stir in honey, and then mix in whole wheat flour, spent grain flour, vegetable oil, and salt.
Gradually add in bread flour, until easy to handle. You may not use all of the flour.
Knead the dough for at least 10 minutes or until it is smooth and elastic.
Place the dough in a greased bowl, and turn to coat the dough.
Cover the dough, and let it rise in warm place for 40 – 60 minutes, or until the dough is double in size. The dough is ready if an indentation remains when touched.
Grease the bottoms and sides of 2 loaf pans. Set aside.
Punch down the dough, and divide it in half. Flatten each half of the dough into a rectangle about 18×9”, on a lightly floured surface.
First, roll up the dough tightly beginning with the 9” side, to form a loaf. Press the dough with your thumbs to seal after each turn. Next, pinch the edge of the dough into the roll to seal the seam, and press each end with the side of your hand to seal.
Last, fold the ends under loaf, and place seam-side down in a greased pan.
Brush the loaves lightly with butter. Cover the pans, and let rise in a warm place 35-50 minutes, or until the loaves double in size.
Preheat your oven to 375* F.
Move your oven rack so that the tops of pans are in center of oven. Bake for 40-45 minutes, or until the loaves are deep golden brown and sound hollow when tapped.
Remove pans to wire rack, and brush loaves with butter. Let cool.
Store in an airtight container for up to one week.