Decided to stretch my comfort a bit in the kitchen this weekend, and made some bread using spent grains from a previous batch of home brew beer.
The beer was an English Brown, and had a combination of Caramel 60, Chocolate, and Carapils grains. I'd put them into the freezer to keep, as this idea has been in my head for some months now but I've just never had the time. Pulled them out of the freezer and let thaw, then onto a cookie sheet into a 225 oven for a few hours to dry out.
Once the grains were dried, I put some into the blender and ground them up quite fine. Then I turned to my Gramma's French Bread recipe, as it is pretty simple, forgiving, and easy to do.
Without further ado:
5 C All Purpose flour.
1 C dried spent grains
2 packets baker's yeast
2.5 C water
1 TBSP salt
Combine the flour and grains in a bowl, mix well. Proof the yeast by adding it to 1 cup of water at ~110 F in a large bowl. Stir and let sit for 15 minutes, then add the remaining 1.5 C lukewarm water.
Slowly add the flour/grain mixture one handful at a time, stirring (gently at first, then harder as you near the end). Once you've added all but 0.5 C of flour, turn out onto a work area, sprinkle the salt on the dough, and knead 6 times or so, adding the rest of the flour.
Cover with a clean, moist towel, set in a warm area free from drafts, and let rise for 1.5 to 2 hours. Once the dough has doubled, punch it down and let it rise again for about 30 minutes.
Divide the dough in half, and roll each half into a tight ball. Then flatten it out on your work area, fold the edges over into the middle, and shape into a loaf. Repeat for the other half. Cover them both and let sit for another 45 minutes.
Prepare an egg wash by whisking one egg white in a half cup of cold water. Using a *very* sharp knife, make a couple slits in the top of each loaf, brush with the egg wash, then into a 375F oven for 40 minutes. Remove to a wire rack to cool.
Wife.gov stated it was really quite good. And that's all that really matters to me, dig?