From uunet!asylum.gsfc.nasa.gov!chris Wed Dec 12 00:40:12 1990 >From media!uunet!asylum.gsfc.nasa.gov!chris Mon Dec 10 15:58:15 1990 Date: Mon, 10 Dec 90 10:13:11 EST To: media!thanatos!chris From: Chris Shenton Sender: uunet!asylum.gsfc.nasa.gov!chris Subject: recipes/bread/spent-grain >From Zymurgy All Grain Issue: V8, #4, 1985. ``Do Not Waste Your Grains'' Clifford T. Newman Jr.: P.O. Box 193; Port Matilda, PA 16870 CAVEAT A brief statement indicates he's using pale malt, and he doesn't say anything about other kinds of grains. What about a stout-grain bread? STORAGE He dehydrated the spent grain for storage by baking at 200F -- stirring every half hour -- until dry. Then stored in well sealed containers; long shelf-life. He uses the fresh (moist) grains immediately in the following recipes, but says the dried grain can be ground into flour. He says that to use the dry grain add one half cup of water for every four cups of grains in the recipe; he doesn't indicate whether it is flour at this point... COOKIES His cookies turned out to be losers. BREAD High fiber bread was a success: slightly sweet, light tan in color and medium in texture. 4 C fresh spent grains 1 C water 1/2 C oil 1/2 C sugar 1/4 tsp salt 1 tbs dry baker's yeast All-purpose flour -- enough to make a stiff dough Blend gains and water in blender or food processor for 30 seconds. Place in large mixing bowl and add oil, sugar, salt, and stir in yeast. Add flour until you have a thick, workable dough. Put in a warm place to rise until doubled in size. Knead dough and divide into three greased loaf pans. Let the dough double in size again. Bake in a preheated oven at 350F for one hour and 15 minutes. Remove from oven and cool on wire rack.