Saturday, 27 February 2010
Spent grain bread
I've tried to make spent grain bread before, and I always made the mistake of using too much and ended up with a heavy, soggy brick. These days I don't use any more than a handful. It's tempting to use more, but you cannot predict the water content accurately and it always ends up being too much.
15g sourdough starter
100ml boiled, but unfermented hopped wort from Beata Bitter
100g rye flour
a handful of spent grain from Beata Bitter
400g strong white bread flour
Bake at 200ºC for 30 minutes and 150ºC for another 20, or whatever suits your oven.
The bread has a very soft, slightly doughy crumb. A bit too soft and fluffy. I might make the dough even drier next time, although it's already only 60% hydration. The supermarket bakeries clearly use malt a lot. It tastes fantastic, malty and sweet. No noticeable hop flavour.