Reclaim the grain - in breads

Written by Michael Rood on 

Deciding what to do with 5-6 kg of spent grains after a brewday is a bit of a problem. As I don’t want to encourage nearby mice/rats to make our house a home, I’ve been in the habit of bagging and freezing those grains, then leaving it out on the street on recycling day. Though I forget most weekends and the grains keep piling up. I ran out of space a couple months ago and since then have built a habit of incorporating those grains back into my baking. While I can’t use the whole 6 kg, I can repurpose about 10-15% of it back in my breads. It contributes a nutty flavour and chewy texture, turning simple white loaf recipes into hearty looking and tasting breads.

What does spent grain taste like?

I find that it contributes a slightly nutty flavour, especially if those grains are crystal malts and other dark malts. It will also contribute slightly sweet malt notes and a heaver flavour similar to whole wheat flour.

How much spent grain should I use?

I shoot for about 30% of the flour weight. In other words 150g in a 500g flour recipe.

How does spent grain change the look of bread?

This will depend on your recipe and the types of malts used. As a general rule, the darker the grains, the darker the colour it will impart. In my experience it tends to make breads take on a “rustic” look and feel. The loaf featured in the above picture is a basic white loaf with grains from a helles lager. Despite the grain bill being 100% very light colour pilsner malt, the grains darken the loaf up quite a bit.

How does spent grain change the texture of bread?

It makes it chewy, in a good way. It adds a fantastic texture that I haven’t yet been able to replicate using either flaked oats or barley. Chewy but with a resisting bite. Some of the grain husks can remain “sharp”, and stick to the back of your throat. I’m still thinking through ways of avoiding this as it isn’t exactly pleasant.

Considerations when using spent grain

The grains will hold a bit of water. I find that I need to cut down maybe 5-10% on the water I’d use. Your mileage may vary. Another consideration is that black malts kind of look like mouse poop.

Example recipe

Mix water, sugar, yeast, and spent grain. Let sit to rehydrate yeast (5 minutes). Add salt, half the flour, and mix until a mud. Add olive oil and mix until incorporated. Add the rest of the flour and knead until incorporated. Let autolyze for 30 minutes. Knead until smooth-ish. Ferment for 2 hours. Knock down, shape, and let rise for another hour. In the oven at 400F for 55 minutes.