Beer brewing and bread making are curiously similar. I like to think of brewers as extra patient bread makers who prefer to drink their loaves out of big cups. We both start with water, starch and yeast, and both have one primary flavor addition (hops and salt, respectively). We both extract sugars from our starches, apply heat, encourage fermentation, experiment with new ingredient additions and techniques, and practice a great deal of patience as our products mature. Brewers end up with liquid bread after waiting serenely for what feels like a terribly long time before being able to enjoy the fruits of their labor, and bakers end up with really thick beer after enduring mere days or even hours of patient waiting. Although I do enjoy a good brew, I much prefer my starch-water-and-yeast medley on a plate with a nice little pat of butter or cheese, and I’m happy to leave the careful calculating and weeks of patient waiting to those who really know what they’re doing. That being said, I’m also really curious about the ways in which the bread and beer making processes can inform and contribute to one another. Having already tried putting beer in bread, much to the delight of my taste buds, I figured that it couldn’t hurt to put some of the by-products of beer into my bread and hope for the same tasty results.
I called up my friendly family brewer extraordinaire and hinted that a bounty of spent grains would be much appreciated. Armed with a fragrant container full of spent malted barley and some helpful advice from a fellow blogger (beerevolution), I set to work drying and grinding (read: pulverizing) my grains to make them a bit less bulky and chewy.
My only method of grinding was via my coffee grinder, and, incorrectly assuming this piece of equipment to be cute and demure, pushed the grind button with great enthusiasm. Not only did I turn my grains into something closely resembling peat moss, but crunchy chunks of grain flew literally everywhere.
Not to be deterred by the crunch underneath my feet or the fluff in my bowl, I forged ahead and mixed some ingredients together that I thought would nicely complement the residual malted barley flavor and texture. First I combined 12 oz. lukewarm water with 2 TB molasses and 2 1/4 tsp. yeast. I tossed in all of my ground barley (which had reduced in weight and bulk quite significantly after the oven roasting and coffee grinding debacle, ending up at a whopping 4.25 oz.) I added 3 TB melted butter, 1 TB vital wheat gluten for extra kicks, 2 tsp. salt, and roughly 18 oz. white wheat flour. The dough turned a beautiful deep brown from the molasses and the grains, and was very dense even after a good long kneading session. Luckily some larger flecks of ground malted barley remained and speckled my dough quite prettily.
After about two hours, my dense little dough ball had doubled into a nice big blob.
This I shaped into a boule and let proof for about another hour. Because this dough was so dense due to the added grain, I should probably have shaped it into two smaller loaves–I later found that it took quite a while for this big guy to cook through. Not knowing that a terribly agonizing wait of nearly an hour of baking time awaited me (how do you have such patience, brewers?), I stuck my loaf into a 425 degree oven and waited impatiently to see how it would turn out. I pulled the lovely boule out of the oven a little prematurely in my impatient state, and ended up putting it back in to finish up once I realized my blunder, but not before I managed to slice off a steaming and deliciously moist piece upon which I happily munched while awaiting the final bake.
I loved the color of the loaf and the heartiness of the texture and flavor. I felt like I should have popped open a can of beans and sung some ol’ camp cookie songs.
The malted barley, although already having been processed for beer, still retained some body and a nice little hint of flavor–not only the classic malted taste, but I thought I also detected a very mild and pleasant bitterness. The texture of the grain was really quite satisfying, with crunchy moments puncturing the soft, chewy, moist crumb. The butter and molasses chimed in with a delicate harmony and the whole thing was very nice with a slather of additional butter. I think, considering the density of this loaf, that it was wise to avoid using the spent grains when they were still fully hydrated–I can only image how much more dense it would have been. This is definitely an eat-me-immediately bread that hardens up after a day or two, but fresh out of the oven I rather enjoyed it. I’m definitely intrigued enough to continue experimenting with spent grains, and perhaps one day I’ll throw some hops in there and really make a beer loaf.