Beer Grains Bread Recipe

The beer scene here in New Mexico has taken off with some of the country’s top-ranking breweries, and several of their recent entries in the Great American Beer Festival have earned gold, silver, and bronze medals. Notably, Marble Brewery 1 was named Small Brewing Company of the Year—a fantastic thing for a city like Albuquerque. With so much beer talk and so many beer purchasing options for every night of the week, it’s also motivated many would-be-brewers to try their hand right in their own homes. Shops around town sell a multitude of grain varieties worldwide and all the tools and necessities one would need to get started. Several of my good friends have picked up this beautifully serious hobby and have made some stunningly good beer, so good I could have sworn they picked up a microbrew 6-pack and did a behind-the-scenes-swap before I could spot them. And since my friends are brewing more than ever, it means an easy way to make this sourdough with spent beer grains.

It’s interesting to hear my friends talk about beer because you know what, it sounds exactly like the sort of processes we bakers go through to make a great loaf of bread. Yeast, bacteria, fermentation, sugar & starches, and temperature control: all the things we wrestle and wrangle with to cajole those tall, dark loaves out of the oven. As one of my friends quipped, “fermentation, man, it’s a wonderful thing.” Indeed.

You might have heard somewhere, at some point, that beer merely is “liquid bread.” Well, there is a little bit of truth to that statement. German monks adhering to their religious duties at certain times of the year2would abstain from eating almost all solid foods. One way to “cope” with this restriction was to cook and ferment their bread grains, thereby converting their bread into “liquid bread” to be consumed in copious quantities. It sounds more like a 46-day party than religious atonement.

Whole Wheat Maple Beer Bread

I digress. As my friends and I chatted on, and I discovered more and more about their process, I found there is a fair amount of waste when a batch of beer is made. Grains that are soaked to release starches as food for brewer’s yeast are mostly thrown out after they produce what’s needed, wasting what could be used as a nutritious component to many dishes. More on the process below, but I asked a few of them to save their

For me so I can perform a set of test bakes and determine what taste profile these grains would have on the resultant bread. In a few words: a very hearty bread. I’ll get back to the taste and flavor later on, but that sums it up in a nutshell.

One of the first steps in brewing beer is to make food for brewer’s yeast to consume and produce alcohol. This step is dubbed “mashing”: you mix hot water with grains, usually malted barley, which converts the starches in the malted grain to a sugary liquid that will later be used in conjunction with the brewer’s yeast to start fermentation. As fermentation progresses, the yeast metabolizes the sugars in the liquid producing alcohol and carbon dioxide, essentially turning this liquid (“wort”) into beer. This process is very similar to how our sourdough starters ferment, feeding off the sugars converted from the starches in the flour,  producing alcohols, acids, and carbon dioxide.

Sourdough With Spent Beer Grains

Grains are no longer needed. Some breweries will either donate or sell the spent grains to farms for feeding livestock or a variety of other uses. For the home brewer, however, it is usually thrown away or composted.

Like other cooked grains I’d imagine these would last probably a week or so in the fridge. My friend’s small batch of beer produced quite a big bag for me to use and I ended up freezing three-quarters of the bag for a later date. I just wrapped the grains up in several layers of saran wrap and placed them into two nested freezer bags.

Next time I receive a large bag like this I plan to split them up into small containers with a small amount in each, say 250 grams as I used in the recipe below, and then defrost a bag at a time per my baking requirements.

German Spent Grain Bread Biertreberbrot Recipe

For a description of my stiff starter and levain, see my earlier post on its benefits and how it compares to my typical liquid one.For this bread, I decided to use my stiff starter to help confer strength to the highly hydrated final dough.

Keep your stiff levain in a warm area and wait about 5 or so hours until it’s matured enough to leaven your dough. Time to take a walk with the dog, do some chores, or if you’re like me, read some more about sourdough and plan for the next bake.

My levain is — you tear it out of the bowl to lay on top in preparation for mixing. It makes for a bit more work when incorporating the levain, but it does help strengthen up the dough.

Sourdough Beer Bread Recipe

You will want to keep in mind with this recipe that spent grains will still have quite a bit of water contained within, unless whoever gave them to you dried them out. When I received my bags, the grains were still very wet, almost like a porridge. Adjust the hydration of your dough to suit: start with lower hydration, maybe around 700g, and increase in small increments. I ended up here at 800g total water, and I could have done with about 20g less in the end, but the crust & crumb didn’t suffer — I got lucky.

After our one hour autolyse has elapsed, and you’ve done all the research for your next bake, break up the stiff levain on top of the dough and pour on the 20g salt. Pour the remaining warm water on top to help dissolve things and to prepare for mixing.

Lately, I’ve eliminated the two, -step process of adding levain, mixing, adding salt, and mixing. Now, this doesn’t mean I only do one set of slap and folds, but I haven’t noticed any significant difference if mixing is done first without salt and then with salt. I could conjecture here, though, that adding salt might do some damage to the gluten network while strengthening after so many slap and folds, but I haven’t seen any proof of this.

Honey Whole Wheat Beer Bread Recipe

Slap and fold for about 5-8 minutes until the dough looks smooth and doesn’t stick to the counter. Return dough to the bowl and let rest for just a minute, then proceed to do another slap and fold session for about 5 minutes until the dough again looks smooth and has some strength to it.

We do an improved mix with this formula at the outset to build up strength in the dough before we add the spent grains (which will bring their own water to the dough).

Transfer your dough to a clear container to be used during bulk fermentation and let rest for the first 30 minutes. After the first 30 minutes has transpired, perform your first set of stretch and folds.

Seeded Beer Bread Recipe

After your second set of stretch and folds add in your spent grains until well incorporated. No need to brutally mix in the grains, pour them on top and fold them in gently. Subsequent folds will further incorporate the grains. You might need a small splash of water here to help the grains mix in thoroughly.

I found that my dough only needed three sets of stretch and folds thanks to my initial medium development achieved during the two slap and fold sessions. If you find your dough is super slack and not holding shape in your container, continue to do stretch and folds until it feels

To you. I know that'sa vaguestatement, but it’s hard to give any more description to this — deciding when to divide and shape your dough is one of the hardest things in baking.

Ways To Use Your Spent Grain :: Kegerator.com

Gently pour out the dough from your bulk container and divide the dough roughly into two halves. I sometimes misjudge here and have one loaf larger than the other, but c’est la vie. If you’re more of a perfectionist, cut down the middle and lift one side onto your scale and compare it to the other half. Do it quick!

Using almost no flour, spin the dough around with your bench knife in one hand and floured second hand. You want a somewhat tight boule resting on the counter, but no need to over tighten here. We’ll let these two rounds rest for 20 minutes until they spread out a bit and relax, this way we can do our final shaping with much more pliable dough.

It was starting to get into the darker parts of the night at this point for me, but it wasn’t quite time to rest — we’ve got the dough to shape. Shape each resting dough to your liking3 and place them into flour-dusted bannetons or kitchen bowls lined with a tea towel. Place these each into a plastic bag and let rest on the counter for 1 hour

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