* Exported from MasterCook *
Bread, German Spent Grain Biertreberbrot
Recipe By :Jennifer McGavin
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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160 grams bread flour -- or all-purpose flour, (1 1/2C)
65 grams whole-wheat flour -- (1/2C)
1 teaspoon salt
1 teaspoon instant yeast
300 grams spent grain -- (1 1/2C)
2 tablespoons honey -- or agave or brown sugar
2 tablespoons butter
1 small egg
100 milliliters milk -- (1/C)
This German recipe for spent grain bread is made with the brewer's
spent grain, leftovers from brewing, known as der biertreber. The
bread made from them is known as biertreberbrot.
The spent grain is usually added into a regular dough, along with
optional nuts or raisins, which produces a bread with increased
protein, fiber, and taste.
If you have friends or family who like to brew their own beer, let
them save the spent grain for you to try your hand at this bread recipe.
Prep: 25 mins
Cook: 40 mins
2 rises, about one hour each: 2 hrs
Total: 65 mins
In the bowl of a sturdy stand mixer, add flours, salt, yeast, spent
grain, honey, butter, egg, and milk.
Mix on low speed until dough comes together and forms a smooth ball,
then knead about 5 minutes. You can mix this by hand, but it will
take a bit longer.
Turn out onto a lightly floured board and knead until smooth and
elastic, then shape into a ball, place into a lightly oiled bowl,
turn once to coat, cover and let rise until double, about 1 hour.
Divide dough in half for two small loaves (about 12 ozs each) or
leave as is for one larger loaf (about 1 1/2 lbs).
Shape into a batard on a parchment-lined baking sheet or place in a
loaf pan that has been coated with cooking spray.
Cover lightly with greased plastic wrap or a slightly damp, clean
kitchen towel.
Let rise until doubled, about 1 hour. After about 30 minutes, heat
your oven to either 350F (180C) for a loaf in a pan or 450F (230C)
for a hand-shaped batard. If you have a bread stone, place it in the oven now.
Baking a Batard: A batard will be baked with steam in the first 15
minutes, then the oven temperature should be turned down.
Shortly before baking, slash the loaves in your favorite pattern.
If using a bread stone, dust it with cornmeal and carefully transfer
the risen batard(s) to the stone using a peel, if you have one.
Otherwise, bake it on a parchment-lined cookie sheet.
Using steam as described for 10 to 15 minutes, lower the temperature
to about 400 F and bake until the interior of the bread registers at
200F or higher.
Cool at least 30 minutes on a wire rack before slicing.
Baking a Loaf Pan: Slash the top of the loaf and bake for 40 minutes
or until the inner temperature is at least 200F (95C).
Let bread cool on a rack to ensure air flows all the way around and
dries out the bread. Cool at least 30 minutes before slicing.
S(Internet address):
"https://www.thespruceeats.com/spent-grain-bread-recipe-1447221";
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Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.6%
calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber;
48mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0104