B.R.E.W. FIU Shows How To Make Bread From Take Home-Brew Spent Grain
That's exactly what Matt Weintraub and Zhi Long Yang from B.R.E.W. FIU are doing, with a little help from chef Roger Probst from the Chaplin School of Hospitality and Tourism Management.
Yang and Weintraub were happy to share their recipe and the method to utilizing spent grain waste to make delicious tasting whole grain bread. It's not as hard as you think.
The bread is not completely made from spent grain, although it's possible if that's what you prefer. There are a number of different ways to use the grain. For instance, instead of making flour, you could simply toss the grains into a dough mixture to bake a loaf of whole grain bread.
This recipe maximizes the use of grain while retaining some of the chewiness of 'regular' bread. It calls for roughly 80 percent spent grain, 20 percent wheat flour and the reason for this is to give the final product some flexibility and texture.
2 pounds of stone ground wheat flour
One tablespoon of honey
16 ounces of warm water
One tablespoon of dry yeast
8 pounds of spent grain flour
4 cups of water
One cup of dry malt extract
60 ounces of beer
6 ounces of used brewing yeast
One teaspoon of olive oil
3 1/2 ounces of salt
7 1/2 ounces of butter
To begin you will need to make a "biga", or a starter dough. First measure the wheat flour, toss it in a mixing bowl. Measure the water, mix in the yeast, then let it bloom for about five to 10 minutes. Measure the honey, take the yeast water and toss it all in the bowl. Mix it around for a bit.