Clarice is a pastry chef with over a decade of writing and creating recipes. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.
Using beer and beer byproducts in baking is quite common in Germany. One such bread is called biertreberbrot, which is made with the leftover spent grains from brewing. The spent grain is usually added wet to a regular dough along with optional nuts or raisins. The result is a bread that is nutty and flavorful and packed with fiber and protein.
If you aren't a home brewer, spent grain can be a little difficult to find unless you have friends or family who like to brew their own beer. This version uses the more easily accessible whole rye malt grains, which add a nice textural element to the loaf.
E.a.t.: Spent Grain Beer Bread Breakfast Toast
An absolutely wonderful loaf of bread, both chewy and delicious. I've already made it three times for my family since everyone wants me to bake this bread regularly. It's even better toasted. Possibly one of the best recipes I've ever tested for The Spruce Eats! —Joan Velush
The loaf can be frozen for up to three months. You can vacuum seal it or place the bread in a double-bagged, freezer-safe bag with as much air pressed out as possible.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Easy Beer Bread (one Bowl + No Kneading!)
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Basic Spent Grain Bread
The wheat beer, or Bouza, I made last week didn't exactly make the best tasting drink ever. It did however leave me with a great deal of Ale-Barm. I used the Bouza recipe from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
The amazing thing (other than how good it tastes) aboutusingthe barm from this beer recipe is that it takes advantage of both spouted and fermented grains which are wicked-awesome for digestion and are suppose to have all sorts of health imbibing properties. The latest issue (Dec2012/Jan2013) ofMother Earth News
Has a great article about baking bread with these, only byusingthe barm I can skip several steps and just get right down to the kneading.
Multi Grain Beer Bread
I have come up with two recipes one that requires making a sponge the night before (has a nicer texture and richer taste in my opinion) and one that just uses the ale-barm as is (for a denser bread with apleasantlysour taste). Both recipes use honey, which is NOT vegan friendly. So if you are cooking for a vegan pleasesubstitute with sugar or even better, maple syrup. You can make this without sweetener, but I found the bread far too sour without it.
When you strain your beer, do at least twostraining One coarse to take out the mash (keep this as the main ale-barm), and then put the fine stuff from the second straining to one side as this has way more yeast in it. I'll call this uber-barm (because super-barm didn't sound quite so awesome).
If you cannot use all the ale-barn right away, you can keep it in the fridge for a couple of weeks, make sure you drain off any alcohol that forms on top as it will kill off the yeast. If it has been in the fridge more than one week, please use the sponge method to help wake up the yeast.
Sourdough With Spent Beer Grains
Ale-Barm Bread (sponge method) The quantities are given here for a mid sized loaf. Feel free to make up to 4 mid sized loaves in one go. But I find if I increase the recipe any more, I don't get as much bread for theingredients. The law ofdiminishingreturns and all that.
The quantities are given here for a mid sized loaf. Feel free to make up to 4 mid sized loaves in one go. But I find if I increase the recipe any more, I don't get as much bread for theingredients. The law ofdiminishingreturns and all that.
You know, I wonder why more bakeries don't team up with some of the micro breweries in town. This bread is unlike anything else I've ever had, I've just baked 10 more loaves and had to fight TheCapitanfor one to take to pot luck.
Chelseawinter.co.nz Chelsea's Lockdown Loaf
Allergy wise, you need to be aware ofgluten, honeyand yeastallergies. Apparently (and I've seen no scientific evidence to support this - yet - however my gut agrees) both the sprouting and pre-fermentingof the grain make the fibre easier to digest, so people on a low fibre diet might be able to eat this. Which is total bonus because low fibre diets usually lack in whole grain goodness.
A note about the word Barm: I've noticed that there are several uses of the word Barm in the Middle Ages. It can mean anything from the froth at the top, to theleftover mash, to the leas at the bottom. In this article, I'm using what appears to be the more common meaning fromMedievalsourcedocuments which is roughly 'the remaining yeast from fermenting drink'.Most bread made with spent grain tends to be hearty and chewy. And there is a time and a place for that. This loaf bakes up nice and soft and is perfect for making sandwiches. I also have a great recipe for spent grain crackers and spent grain granola bars you might really like.
Take the time to develop the crumb and flavor in your spent grain bread and you’ll be rewarded with perfect sandwich bread that tastes so much better than any store-bought bread you’ve ever had.
Sprouted Beer Bread
And this Particular bread has even more in common with beer than most since I used the spent grains from The Beloved’s latest Brewing Escapade in the dough.
To brew beer, you can either use a malt extract, which is an evaporated form of what you’d get if you boiled cracked whole grains. Or, you can start with the cracked grains and boil them to extract a lot of the flavor.
The leftover grains–pounds and pounds, even for fairly small batches of beer–are generally composted or fed to chickens or otherwise tossed away.
Spent Grain Beer Bread Recipe
This recipe is wonderful! Perfect for sandwiches. My husband and son love it. I made the loaves exactly the way the recipe reads. I’m already starting another batch. Thanks for sharing this amazing recipe. reader Mimi Richard
But just because they’re called “spent grains” doesn’t mean that they are completely bereft of goodness. They still have some flavor left, a bit of the wort (pre-beer) clinging to them, texture, protein, and fiber–all good things, when it comes to bread.
If you like a bread with a strong bready character and flavor, one with a moist, soft-yet-chewy crumb and caramelized crisp-chewy crust, then you are Totally in the right place. You must make this bread.
Ipa Honey Oat Homebrewed Beer Grain Bread
The nice thing about this bread is you don’t have to start with dried grains. You can literally go from brew pot (once cooled down) to dough.
The easiest way I’ve found to dry our spent grains is to spread them out on a half sheet pan and bake in a low oven (150F or as low as your oven will go), stirring every 30 minutes, until dry and crisp.
Take upwards of 7-8 hours, so just be aware that, while it’s a hands-off process, it will still require the use of your oven for the better part of a day.
Beer Bread Recipe (quick And Easy)
A poolish is a type of starter for bread. A “proto-dough, ” if you will, made up of flour, water and a touch of yeast. Its purpose is to:
So, the hydration of a poolish expressed in bakers percentages is 100%, since the flour and water are of equal weight. What you’re looking for is a bit like a pancake batter texture.
Remember our baker’s percentages from above? A poolish is made of a portion of that 100% of flour, and can comprise
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