Spent Grain Bread

We’ve just finished making the Rushton Imperial Stout, and are sitting down feeling good about a creative day. It was a massive brew, and we ended up using both the borrowed mash tun and our own mash tun.

9.2 kg of grain!

Running off from TWO mash tuns

When we’d finished mashing I started scooping out the masses of spent grain, which tasted rather sweet compared to our usual brews. This is because the beer is very strong so we didn’t want to let it down too much by sparging a lot (washing the grains with hot water), so we ended up with some of the sugar left behind in the grain.

Bread! Surely some of the spent grain would make an interesting loaf of bread? I pulled out the breadmaker and dumped in a large scoop of grain – probably about 200g (so a drop in the ocean). I also added about 350g of white bread flour and the usual yeast, salt and fat. No sugar – I reckoned the grains were sweet enough anyway.

The result is highly dark (despite only white bread flour), very doughy and (eaten still hot with butter) utterly delicious!