6-7 cups flour
.25 cup warm water
2 packages bread yeast
1 tbsp. Granulated sugar
2 cups warm milk(room temp.)
2 tbsp. Butter or veg. Oil
1 tbsp. Salt
1-2 cups spent grain(dried and finely ground)
Step by Step
Pour water into a large bowl and add yeast and sugar.
Stir until dissolved. Wait five to fifteen minutes until mixture is foamy( if
bubbles do not form, start over with fresh yeast). Add
milk, oil, salt, and grain. Begin to add flour, one cup at a time, and mix. When
dough is too stiff to mix, lay out on floured surface and knead the dough, adding flour
little by little if the dough is sticky. Knead until the dough is satiny smooth, about
eight to fifteen minutes.
Place the dough into a greased bowl, cover with clear plastic
wrap, and let rise until it doubles in volume
( 1-2 hours). After the dough has risen, punch it down, turn it
over, and let it rise again until doubled in volume(about 1 hour). Finally, turn the dough
out onto a floured surface and divide into two sections. Knead each piece briefly and
shape to fit into the bread pans. Let rise until bread reaches the top of the pans, about
45 minutes to 1 hour.
Bake bread for 35 to 45 minutes in oven preheated to 375F. The
bread is done when the top is nicely browned and the loaves sound hollow when gently
tapped. Set bread on racks. After cooling 10 minutes, turn bread out from pans. Let cool
before slicing, it you have the willpower!
Pale malt: two and six row malts give the unique spent grain
taste to any bread formula.
Vienna: this grain will add a slight amber color and a malt
flavor to the bread.
Munich: this malt gives a slight nutty flavor and some aromatic
notes to the bread.
Chocolate: this spent grain will give the bread a pungent,
roasted taste and a dark color.
Crystal: in the spent form this grain will add a slight nutty
flavor and a little color the bread.
Cara-pils: this malt will add a slight nutty flavor to the bread
but will not affect the color.