Hi there,
Long time lurker chiming in here, to ask if anyone's tried baking
bread with spent grains from beer brewing? This concept fascinates
me as I am always looking for new and interesting breads, AND dh and
I brew at home . . . I got Peter Reinhart's new book for Christmas,
and there is a spent grains recipe in there . . .
But -- here's my question -- I have to say, the grains that we use to
brew are pretty coarse and loaded with hulls. They TASTE fantastic,
but the hulls are hard to chew. I don't really want to eat a
great-tasting bread where I am picking hulls out of each mouthful!
Does anyone have any suggestions? Maybe we should brew with more
finely milled grains? Or is there a way I can chop up the
already-spent grains (and hulls) so they're not as obtrusive? Food
processor, or food mill?
Anyway, I am hoping that others have success stories and/or suggestions.
Thanks,
Kate Stavisky