Sunday, January 6, 2013

Spent Grain Honey Bread


I found an awesome recipe for Simple Honey Wheat bread that I tweaked to make a spent grain version.

Spent Grain Honey Bread (yields 2 loaves)
2 c. warm water (110F)
1/2 tbsp. sugar
1 tbsp. active dry yeast

1/3 c. sugar
1/3 c. vegetable oil
1/3 c. honey
2 tsp. salt

1 1/2 c. spent grain flour
5 c. bread flour*

*use additional flour as needed during the kneading process

In a small bowl, dissolve sugar into warm water.  Stir in yeast.  Let sit for about 5 minutes or until the yeast mixture is foamy.

In the mixer bowl, mix together the sugar, oil, honey, and salt.  Stir in the foamy yeast mixture. 

With the mixer bowl set up on your stand mixer, use the whisk attachment to mix the spent grain flour in with the honey yeast mixture.  Add bread flour in 1/2 cup increments till mixture just begins to thickens and covers the whisk.  At this point, change out the attachment to the dough hook and continue to add bread flour in 1/2 cup increments till the dough begins to pull away from the sides of the bowl.  At this point, increase the speed on the mixer to a 4 and begin the kneading process.  Knead the dough for about 6 minutes.  Keep an eye on the bowl and dust with more bread flour as needed.

Turn oven on to lowest setting (I used the 'warm' setting).  Transfer dough to a large lightly oil bowl.  Cover with plastic wrap.  Turn oven off.  Place bowl on the lowest rack in the oven and let rise for about 45 minutes.  **Make sure your oven isn't too hot.  If it is too hot to touch, leave oven door open for a minute, then place bowl in oven.

After 45 minutes or when dough has doubled in size, remove bowl from oven.  Punch down dough.  Prepare to loaf pans by spraying them with a non-stick spray.  Divide dough into two equal portions.  Shape each portion into a loaf and place in pan.  Turn oven back on to warm for a few minutes, then turn off oven.  Place loaf pans in oven for about 30 minutes to rise again.

Once the loaves have risen, remove from oven.  Turn oven on to 365F or halfway in between 350F and 375F.  Once oven has heated, return loaves to oven and bake for 25 minutes or until tops are lightly browned and bread sounds hollow when tapped.  If your loaves are browning too quickly, loosely lay aluminum foil over the loaves. 

Cool in pans on wire racks for 10 minutes.  Remove bread from pans and finish cooling on wire racks.

Enjoy!




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