27 February, 2016
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.
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.
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 …
and the wheat one.
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.
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.
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.
- 200 g rye flour
- 10 g Sour dough rudiment
- 200 g water
- 200 g wheat flour
- 2 g instant yeast
- 200 g water
- 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
- Prepare the Sour Dough and the Biga and let rest for 16 hours minimum.
- Mix all well for 12 minutes until a soft smooth dough develops.
- Let the dough rest for 3 hours, fold twice
- Divide in 4 pieces and form 4 breads out of it.
- Let the breads ferment for an other hour
- Preheat oven to 250C (480F) and bake the bread 10 minutes, reduce heat to 200 C (390F) and bake for another 40 minutes.
- Place a bowl of water in the bottom of your oven, this helps to make it nice and fluffy.