Making Bread with Beer Ingredients

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My plan: Make a few loafs of bread for a club meeting.
The Idea: I would like to see what different malts do to bread. This is NOT a yeast/hops/water experiment, just malt.

Problem: I have no idea how to make bread! Yes, I can google, but I thought I would start by asking here.

Recipes and tips will be greatly appreciated. Results will be discussed here.

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

Try this http://www.homebrewersassociation.or...m-beer-grains/
I've made some and it is awesome. Now I always keep spent gains in the fridge

[kingcur Senior Member Find all posts View Profile Close kingcur]

Thanks, I'm going to try this out. I've made many a loaf of bread, but never given this much thought.

I'm interested to see how the husks turn out in the bread.

[DieBaas Senior Member Find all posts View Profile Close DieBaas]

It is pretty delicious. Just remember if you do a normal grain crush do not exceed the grain to flour ratio otherwise you'll end up with crumbs. But if you do BIAB and based on yesterday's brulosophy exbeeriment (http://brulosophy.com/2015/11/23/min...lts/#more-5962) you can probably exceed the ratio in the above link. And don't forget to "pair" the bread with beer. None of that fermented grape juice nonsense!

Happy brewing/baking

[CoenraadB Junior Member Find all posts View Profile Close CoenraadB]

I Haven't used spent grains as i am still in infant shoes making Extract beer, but that is about to change!

I have however used the yeast to make sour dough and use that to make a bread. That was before I learnt that you can wash yeast.

What I would do after bottleing I pour the yeastcake and last bit of beer in the bottom of the fermenter in a big glass jar.
Let it settle out.
Pour off the Beer component (keep to use as liquid for making the bread)
Add 1/2 cup plain flour and 2 table spoons of Sugar to Yeast
Mix it up (it mus notbe more than 1/3 in your container and should be a snotty Paste) and cover with cling film
Let it stand in warm place to start working.
Mix 3-4 times per day.

After 2 days use this and some of that beer to make a bread.

I usually make a very wet dough (like for ciabata dough) and bake on flat baking tray.