Spent Grain Bread

        I got this recipe from the 1985 Grain Brewing Issue of Zymurgy
magazine.  I tried it as is, and with bananas added and found it to make
a good heavy bread.  The original article is by Clifford T. Newman Jr.
and he requests any original recipies to be sent to him at P.O. Box 193,
Port Matilda, PA  16870

	-4 C. fresh spent grains (from your latest batch of 
	-1 C. water               all grain beer)
	-1/2 C. oil
	-1/2 C. sugar
	-1/4 tsp. salt
	-1 Tbsp. dry baker's yeast
	-All-purpose flour (enough to make a stiff dough)

        Place the spent grains and water into a blender or food
processor and blend themn for 30 seconds. Then put the blended grains in
a large mixing bowl and add oil, sugar, salt and stir in the yeast. Add
flour until you have a thick, workable dough. Put in a warm place to
rise until doubled in size. Then knead the dough and divide into three
greased laof pans. Let the dough double in size again then bake in a
preheated oven at 350 degrees for one hour and 15 minutes. Remove from
oven and let cool on wi s. Enjoy.

        For storing grains until ready to make the bread, place them one
half inch deep in a shallow baking dish or cookie sheet and put them
into the oven at 200 degrees. Stir the grains about every half hour
until they feel dry. Then store in tightly sealed containers. If you see
any drops of moisture in the containers it means the grains need to be
dried longer.

        Once dried, the grains will keep for a long time. They can be
used dried or moist (fresh), and dried grains can be ground into flour.
The recipe above is for moist (fresh) grains and if you are using dried
grains, add on half cup of water for every four cups of grains in the
recipe.

        I haven't tried the following recipe (yet) and am thinking of
using wheat flour or flour from grains instead of white flour in my next
batch of bread.

			Spent Grains Granola

	-6 C. fresh spent grains
	-4 C. raw sunflour seeds
	-2 C. weat germ
	-1 C. bran
	-1 1/2 C. non-fat dry milk
	-2 tsp. salt
	-3 Tbsp. cinnamon
	-3/4 C. molasses
	-1/2 C. honey
	-3 Tbsp. vanilla extract
	-2 C. each--coconut, raisins, chopped cashews

        Combine first seven ingredients in a large bowl and mix well.
Blend molasses, honey and vanilla in a small bowl, then add to the
grains, mixing well. Spreat 1/2 inch deep on a large baking pan and bake
at 250 degrees until light brown, stirring occasionally. Turn onto
paper-covered surface. Mix last three ingredients and combine with
granola. Store in tightly sealed containers.0
 
 
 
 
 
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