Bread from Brewer Grains – Treber Brot

Friday I stopped at one of the many craft breweries in Wellington and asked for draff or brewer grains, the rest of the beer brewing process. I got about 1.5 kg and baked bread out of it.

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As I have not found any recipe that was as I had the bread in mind I created my own recipe. Most ones use just yeast and wheat, but this malty brewer grains need some contrast some more flavor to come out nicely.

This is what I got from the brewery.

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I prepared:

Sour Dough:
200 g rye flour
10 g Sour dough rudiment
200 g water

Biga:
200 g wheat flour
2 g instant yeast
200 g water

Both pre-dough’s prepare and let rest for 16 hours minimum.
Mine looked like this.

The Rye one …

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and the wheat one.

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For the final dough you need:
Sourdough
Biga
800 g rye flour
800 g wheat flour
650 g Brewer Grains
35 g salt
1 liter water
3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Mix all well for 12 minutes until a soft smooth dough develops.

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The final dough needs to ferment for 3 hours with 2 folds.

I then divided the dough in 4 pieces and formed bread loafs out of it.

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Bake for 10 minutes at 250 C and then for 40 minutes at 200 dropping to 180.

And this we had then for breakfast the other morning, with fresh home made liver pate.

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Bread from Brewer Grains - Treber Brot
A light bread with a lot of flavor.
Ingredients
Sour Dough:
  • 200 g rye flour
  • 10 g Sour dough rudiment
  • 200 g water
Biga:
  • 200 g wheat flour
  • 2 g instant yeast
  • 200 g water
For the final dough you need:
  • Sourdough
  • Biga
  • 800 g rye flour
  • 800 g wheat flour
  • 650 g Brewer Grains
  • 35 g salt
  • 1 liter water
  • 3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Instructions
  1. Prepare the Sour Dough and the Biga and let rest for 16 hours minimum.
  2. Mix all well for 12 minutes until a soft smooth dough develops.
  3. Let the dough rest for 3 hours, fold twice
  4. Divide in 4 pieces and form 4 breads out of it.
  5. Let the breads ferment for an other hour
  6. Preheat oven to 250C (480F) and bake the bread 10 minutes, reduce heat to 200 C (390F) and bake for another 40 minutes.
  7. Place a bowl of water in the bottom of your oven, this helps to make it nice and fluffy.

 

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