{"id":127,"date":"2013-08-03T11:34:47","date_gmt":"2013-08-03T16:34:47","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=127"},"modified":"2013-08-03T11:34:47","modified_gmt":"2013-08-03T16:34:47","slug":"spent-grain-bread","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/spent-grain-bread\/","title":{"rendered":"Spent Grain Bread"},"content":{"rendered":"

Sponge:
\n1\/2 tsp active dry yeast (not rapid rise)
\n3\/4 c water (room temperature)
\n3\/4 c spent grain from brewing, still damp and at\u00a0room temperature
\n1 1\/2 c bread flour<\/p>\n

Dough:
\n4 cups bread flour
\n1 cup water (room temperature)
\n2 tbsp honey
\n2 tsp salt<\/p>\n

For the Sponge:
\nMix the yeast into the water in a medium bowl until it\u2019s dissolved. Mix into the flour and spent grain with a spatula and create stiff, wet dough. Cover and let the sponge sit at room temperature for at least five hours, if not overnight. I let mine sit for 24 hours.<\/p>\n

For the Dough:
\n1. Mix the water, honey, flour, and the sponge in the bowl of a mixer, using a spatula. Mix the dough with your dough hook attachment on a slow speed for about 12 minutes, then add the salt. Continue mixing with the dough hook for another 3 minutes.<\/p>\n

During the course of this process, the dough should be sticking to the bottom of the bowl, but easily clearing the sides. Check about halfway through by pushing the dough off the hook and seeing how it sticks to the bowl. If it\u2019s really gluey and damp, add more flour in 1\/8th cup increments, mixing between each addition. You want a dough that\u2019s smooth and tacky but not actually glue-like.<\/p>\n

2. Transfer your dough to a big lightly oiled bowl, and cover it with\u00a0plastic wrapthat\u2019s been greased. Let it rise about two to four hours, until it has roughly tripled in size.<\/p>\n

3. Grease three 9 x 5 inch loaf pans. Put your dough on a lightly floured surface. Working with floured hands, press it out into a rectangle, and use a bench knife to divide it into three equally sized pieces. Roll each piece of dough into a tight 9-inch cylinder and pinch the seam closed. Place the loaves, seam side down, in the prepared pans. Set each loaf into a greased 9 x 5-inch loaf pan. Cover loosely with a cloth or greased piece of\u00a0aluminum foil\u00a0and let the dough rise until it almost doubles in size, about 45 minutes.<\/p>\n

4. Meanwhile, put a deep metal pan or cast-iron skillet on the lowest shelf of the oven. Heat your oven up to 450 degrees F. Heat up two cups of water (not quite to boiling) and keep it on hand for your baking cycle.<\/p>\n

5. Cut two or three slashes on top of each loaf using a sharp\u00a0serrated knife. Cut almost parallel to the top of loaf, not very deep, and without sawing or tearing. Put your loaves in the oven. Pour two cups of\u00a0hot water\u00a0into your pre-heated pan or skillet, to create steam.<\/p>\n

6. Bake for 15 minutes, then, if the loaves are browning unevenly, rotate each loaf 180 degrees. Bake for another 5-10 minutes (or until tops of loaves turn dark brown) and test the temperature with an instant read thermometer \u2014 205-210 degrees F is perfect.<\/p>\n

7. Take your pans out, let them cool 10 minutes, then put loaves on a cooling rack for an hour or two. Voila! Serve with local honey and\/or butter, or make delicious little sandwiches.<\/p>\n

from http:\/\/www.michiganbeerblog.net\/2011\/11\/spent-grain-bread.html<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sponge: 1\/2 tsp active dry yeast (not rapid rise) 3\/4 c water (room temperature) 3\/4 c spent grain from brewing, still damp and at\u00a0room temperature 1 1\/2 c bread flour Dough: 4 cups bread flour 1 cup water (room temperature) 2 tbsp honey 2 tsp salt For the Sponge: Mix the yeast into the water […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[15],"class_list":["post-127","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-23","jetpack-related-posts":[{"id":438,"url":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/sourdough-pullman-loaf\/","url_meta":{"origin":127,"position":0},"title":"Sourdough Pullman Loaf","author":"wvallen","date":"May 3, 2024","format":false,"excerpt":"This recipe was developed by AI. Perplexity recipe Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter: Ingredients: 1 cup (227g) fed and active sourdough starter 1 cup (237ml) warm water 1\u2026","rel":"","context":"In \"AI\"","block_context":{"text":"AI","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/ai\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":407,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/pull-apart-milk-bread-wreath\/","url_meta":{"origin":127,"position":1},"title":"Pull-Apart Milk Bread Wreath","author":"wvallen","date":"November 28, 2019","format":false,"excerpt":"Ingredients 4 3\/4 cups bread flour (about 20 1\/4 ounces), plus more for dusting 1\/3 cup granulated sugar 2 1\/4 teaspoons fine sea salt 2 (1\/4-ounce) envelopes quick-rising yeast 1 cup whole milk 2\/3 cup heavy cream 7 tablespoons powdered milk 1 large egg Cooking spray 1\/4 cup unsalted butter,\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":369,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/sourdough-no-knead-bread\/","url_meta":{"origin":127,"position":2},"title":"Sourdough No-Knead Bread","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread 3 \u00bd cups\/425 grams bread flour 1 teaspoon\/6 grams kosher salt \u00be cup\/180 grams sourdough starter, \u201cfed\u201d 2 tablespoons\/9 grams sesame seeds PREPARATION In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1\/4 cups) lukewarm tap water\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":116,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/giordanos-style-pizza-dough\/","url_meta":{"origin":127,"position":3},"title":"Giordano’s style pizza dough","author":"wvallen","date":"April 29, 2013","format":false,"excerpt":"http:\/\/www.pizzamaking.com\/forum\/index.php?topic=1184.0 After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note\u2014this recipe duplicates the pizza found at Giordano's, as opposed to Uno's\/Malnati's, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or\u2026","rel":"","context":"In \"dough\"","block_context":{"text":"dough","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/dough\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":127,"position":4},"title":"marilyn’s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":67,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","url_meta":{"origin":127,"position":5},"title":"San Francisco Sourdough Bread","author":"wvallen","date":"March 28, 2012","format":false,"excerpt":"\u00a0 Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":0,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}