22
Nov
13

Brewers Bread

A tasty, grainy bread with a hint of hops.

2 loaf recipe.

3 Cups white flour reserved , and additional flour.

2 tablespoons  fast acting yeast (dry, for bread, 2 tablespoons)

1 tablespoons refrigerated yeast slurry ,  from brewing (this batch, Coopers)*

“Beer” from refrigerated yeast *

additional liquid, water milk etc.
Salt
Sugar, to taste
Dried spent grain ( whole, not ground)

*I use recycled yeast from the fermenter to use on subsequent  batches of beer. When stored in the refrigerator to slow any additional fermentation, usually, over a period of time, beer will form on the surface, with the yeast slurry below it. Pour off the beer, to add to the liquid portion of the bread. Now,  add about a tablespoon of the yeast slurry to also go with the liquid portion of the dough recipe. Since the yeast is saved from the primary fermenter, there will be some of the hop flavor in the yeast. You could also just substitute 1/2 a can of beer and fresh beer yeast if you don’t recycle yeast from your primary  fermention, and a pinch of hops.

Put the 3 cups of flour along with the dry yeast, sugar, and  salt  in a mixer bowl and mix slightly.

Add the wet ingredients to the 3 cups flour; water, beer, and beer yeast to total about 2 cups. (Heat the water to about 120 to 130.)

Mix thoroughly either by hand or in stand mixer big enough to handle the load.

Now add some spent grain, type and amount to your liking.

Add additional flour (will probably be about 2-3 more cups), and finish kneading either by machine or turn out and knead by hand.

Dough from the mixer

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Kneaded and shaped

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Dough divided

as you can see, this was from a dark beer recipe

IMG_3794

Panned up, ready for oven

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Baking

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Cooling

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Soft crumb, grains are chewable and not crunchy.

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good flavor with a hint of hops, excellent when toasted and buttered.


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