Spent Grain Bread
This recipe is for a quick spent grain bread, or a bread that doesn’t require yeast and a long wait for it to rise. Quick breads are denser and moister than their yeasted counterparts. The baking powder and beer are the rising agents in this tasty, versatile recipe.
Ingredients
- 3 tbsp 45 g sugar, plus more to dust the pan
- 1½ cups 180 g spent-grain flour (page 148)
- 1½ cups 180 g all-purpose flour
- 1½ tsp 9 g sea salt
- 1 tbsp 11 g baking powder
- 1½ cups 360 ml beer
Instructions
- Preheat the oven to 375°F (190°C) and grease a loaf pan. If desired, sprinkle a little sugar into the greased pan to give your bread a crisp, sugary crust.
- In a large bowl, mix the spent-grain flour, all-purpose flour, salt, sugar and baking powder. Make a well in the center of the dry ingredients and slowly pour in the beer. Stir well until all of the elements are moist and well distributed.
- Pour the batter into the pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and transfer it to a wire rack when the pan is cool enough to handle. Cool the bread completely before slicing.
Notes
Variations on a theme: This recipe is malleable! Add spices and seasonings to accentuate the flavor of the beer that you are using in the recipe. For example, try black pepper, oregano or thyme, or grate a hard cheese into the dough for a bread made with an IPA or pale ale. If you are using a stout or porter, consider adding a spoonful of sugar, molasses and ginger or some dried fruit. The possibilities are endless!