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Greg ( -
Posted on Friday, January 18, 2002 - 01:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I went to a brewpub that serves a heavy bread that has a molassis taste. Goes great with bear, does anyone have an idea what it is or have a similar recipe.

Bill Pierce ( -
Posted on Friday, January 18, 2002 - 04:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My guess is that they use spent grains from their porter or stout, which makes excellent dark bread. I would limit the amount of spent grains in the recipe to about 15 percent of the total flour or the bread will be very heavy. It's also possible that the recipe uses molasses in addition to the spent grains.

Chad Clancy (
Posted on Wednesday, February 20, 2002 - 01:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FYI, here's a link to my spent grain recipe. I'm sure the results will vary a bit depending on what types of grains are in the grist. However, if your efficiency is decent, most of the flavor has been extracted from the grains so you mostly just get the texture. Because of this, I use some DME in my recipe to get some malty flavor. Adding some molasses would be a great thing to try.

Here's a link to the recipe for a start:

Carrie (
Posted on Saturday, September 07, 2002 - 09:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heres the recipe that I have been using recently for spent grain "brew day" bread - in my bread machine. It is well textured and darker or lighter depending on the grains. This is for a "large loaf".

1/4 - 1/3 cup water - depending on how soggy your spent grains are. Its easier to add flour than water to dough.
3 tbs olive or vegetable oil
2 tbs honey - could substitute 1 tbs molasses and 1 honey
2 cups spent grains straight from the drained mash tun.
1/2 tsp salt
2 - 3.5 cups white bread flour, or a mix of white and wheat. Start with 2 cups and add more as needed.
2.5 tsp yeast

place the ingredients in the bread maker in the order given. When the machine is kneading I keep a close eye on the texture of the dough, and add flour untill it is fairly smooth and not inclined to stick to my fingers.

Its very difficult for me to be exact with the flour amounts, because I'm never very sure how much water is in the spent grains.

Just try it and you'll get the hang of it - its really very good. You can do this by hand, using these ingredients and bread kneading instructions in almost any cookbook.

Anthony Garton (
Posted on Tuesday, September 10, 2002 - 05:06 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

can we use leftover yeast too? :P

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