Friday, April 26, 2013

The Ultimate in Reuse - Spent Grain Bread

A week ago we made a batch of Black IPA beer.  We saved the grain from the mash and divided it into 3/4 cup portions, frozen for future use in bread.  This past week I made one loaf with the grain and it was entirely edible and delicious.  Today I made a second loaf for us to use as toasting bread.  The recipe is from Peter Reinhart's Whole Grain Breads book.  It's a tasty loaf with a rich brown color due to the grains.  Tasty too!
A crumb shot of the bread -
We have really been enjoying this bread toasted with peanut butter and orange marmalade for breakfast.  I will definitely make more of this bread in the future.

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