It's the last day of SKI WEEK! Today, I'll be making an oat bread with spent grains from brewing beer!
First, let me recount all of the yummies that were made:
A few months ago, my hubby, his brother, and our sister-in-law went to the Copper Kettle Brewing Company in our native Pittsburgh and brewed a batch of beer.
It takes about 2 hours, give or take, and they walk you through the process. Don't worry - there's time for drinks and food in between the steps! I recommend it if you're looking for something to do in the Pittsburgh area. Remember, you do have to return to the brewery to bottle your beer!
So, why spent grain bread? Well, since this blog is about moonshine and other booze, it seemed fitting. If you're not familiar, when you brew your own beer, you kind of steep grains in the brew and then take them out, much like a giant tea bag. Some people compost the grains after, but you can dry them out and grind them down to make a flour. Many people choose to make bread with them.
And, as far as Ski Week goes, who doesn't love a hearty bread to dip in their chili or stew?!
Adapted from Snappy Service Cafe
1/2 c. water
1/4 c. beer
1 1/2 T. coconut oil, melted
1 1/2 T. pure maple syrup
2 c. organic whole wheat pastry flour or bread flour
1/2 c. spent grain, ground up in the food processor
1 1/4 tsp. yeast
1 tsp. sea salt
This recipe makes one small loaf. Double it for more hearty bread!
In a large stand mixer bowl, combine all of the dry ingredients: salt, yeast, grain, and flour. Attach your bread hook. Next, measure all of the wet ingredients. Turn your mixer on low and pour in the wet ingredients. Allow the dough to come together; it should pull away from the sides and become tacky. Run the mixer for a solid 5-10 minutes so the dough can knead.
Once the dough is done, place it in a greased and floured bowl - cover it with a towel or plastic wrap. Let it rise for about an hour; it should double in size. When it gets closer to being done, preheat the oven to 400°.
Grease a loaf pan with coconut oil and place the risen dough in it. Bake the bread for 30-45 minutes.
I used all whole wheat flour, so mine isn't as fluffy as it could be, so I recommend using a blend of flours. A little bread flour always helps.
Enjoy making your own homemade bread - maybe this weekend?!