Spent Grains from home brewing: anybody used them before to bake bread?
My husband started to home brew recently and there are tons! of spent grains leftover from the process. I've composted some, made dog biscuits out of some and now I'm trying to bake it into bread. Seems logical to me, as they are whole grains, to use them again. I've tried several recipes from brewing forums, all to a general gummy effect. Anyone tried using them, toasting them, done anything with these grains?
Recommended by Food52
Have fun with it! hmmm, I feel a cheese beer soup with croutons made from the grains....
Boulangere, I do have a thermometer and lots of baking equipment- so that isn't an issue. All the loaves I made had been taken to 180 or higher. (I made three: one that was a yeasted boule, one that was a heavily yeasted boule (I tripled the yeast), and one that was soda bread). I also made a foccacia. Last night, I started again:
I added 1/4 cup of spent grains, (passed through my food processor but still wet) to a whole wheat Irish Soda bread recipe from Melissa Clark. It worked and I loved the way it tasted. Malty, but still cooked through. I upped the baking soda and kept the full amount of yogurt. It tasted lovely with KerryGold salted Irish butter. My beer making holiday house guests approved of it.
I also made crackers, using this recipe from 101 cookbooks that calls for cooked oatmeal. http://www.101cookbooks.com/archives/oatmeal-crackers-recipe.html
I subbed the spent grains, (still hot from my husband's brewing process) for the oatmeal. That worked very well, too. It was impossible to knead, so I ran it through my pasta machine instead. I used the ravioli cutter to make the crackers. I added a fair amount of Rosemary and Maldon salt. Tasted excellent and I'm saving them for New Year's Eve.
Pancakes are definitely a possibility, though I'll have to wait until tomorrow when my husband and his buds are making more beer. Porridge would taste great, but given that the grains are now almost 100% insoluble fiber, I'm thinking that it is not a good decision for the digestive tract. I had a bit of a stomach ache yesterday after trying so many breads/crackers with spent grains and I would not want to inflict that on anyone!
My own experience with this sort of thing is that the grains I was given from beer making were a bit dry and spent and were interruptive in my bread (I made yeasted & naturally started bread.)
How about turning them into porridge? or putting them in pancakes/muffins?
My problem so far is the opposite. I am struggling to get the dough to rise and struggling with a very gummy texture after baking.So far, I've only managed to make a half way decent foccacia.