This recipe works well as is, or with bananas or dried fruit added. It makes a good, heavy bread. The original recipe is by Clifford T. Newman Jr. and he requests any original recipes to be sent to him at P.O. Box 193, Port Matilda, PA 16870
The recipe works best with spent grains from a lighter style beer. A Stout or Porter recipe won’t work as well because of the roasted grains.
-4 C. fresh spent grains (from your latest batch of all grain beer) -1 C. water
-1/2 C. oil
-1/2 C. sugar
-1/4 tsp. salt
-1 Tbsp. dry baker’s yeast
-All-purpose flour (enough to make a stiff dough)
Place the spent grains and water into a blender or food processor and blend them for 30 seconds. Then put the blended grains in a large mixing bowl and add oil, sugar, salt and stir in the yeast. Add flour until you have a thick, workable dough. Put in a warm place to rise until doubled in size. Then knead the dough and divide into three greased loaf pans. Let the dough double in size again then bake in a preheated oven at 350 degrees for one hour and 15 minutes. Remove from oven and let cool on wire racks. Enjoy.
For storing grains until ready to make the bread, place them one half inch deep in a shallow baking dish or cookie sheet and put them into the oven at 200 degrees. Stir the grains about every half hour until they feel dry. Store dried grains in tightly sealed containers. If you see any drops of moisture in the containers, it means the grains need to be dried longer.
Once dried, the grains will keep for a long time. They can be used dried or moist (fresh), and dried grains can be ground into flour. The recipe above is for moist (fresh) grains and if you are using dried grains, add one half cup of water for every four cups of grains in the recipe.
Crescent City Brew Talk 