After brewing a batch of beer, you always end up with a lot of spent grain that you would like to re-use. Drying the grain gives you many alternatives for cooking but it is a tiresome task (7 hours in the oven at 347ªF (175ºC) and moving the grain from time to time). Well, here is one of the possible recipes that you can do with wet grain.
Usually I whisk all the grain the day of the brewing and keep it on the fridge for the next day. It is a good alternative if you do not feel like to cook right after the brewing.
Ingredients
180g MM wholemeal
500g wheat flour
300g water
10g salt
75g spent grain
Recipe
Mix all the ingredients softly and let the dough rest for 30 minutes.
After 30 minutes, mix the dough for 10 seconds and let it rest 15 minutes. Repeat the process 3 more times (1 hour in total).
At this point, you have two options. if you have time, let the dough rest for two hours, form the dough in a ball and let it rest for 3-4 hours before baking. If you do not have time, place the dough on the fridge and let it rest in there for a day. Next day, you form a ball with the dough and let it rest for 3 hours before baking.
Pre-heat the oven to 425ºF (225ºC) and bake for 40 minutes. After first 20 minutes, low the temperature to 350ºF (180ºC).
Let the bread cool down in a rack.
Notes
Right at the beginning of the baking process, splash some water on top of the bread (not too much that it's soaked, but just enough that it's slightly damp on top). It helps to get a soft and nice crust.
If bread is getting too brown before the time is over, cover it with aluminium foil.
