How to Make Spent Grain Bread: A Sustainable, Delicious Recipe for 6

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Spent grain bread is a delicious, sustainable and nutritious option made from a byproduct of the brewing process, the mashed malt grains.

This ingredient, rich in fiber and protein, is mixed with flour, olive oil, yeast and a touch of craft beer to make a loaf with a golden crust and a moist crumb.

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What Is Brewer’s Spent Grain?

Spent grain is the solid residue left after mashing malted grains in brewing, a byproduct that retains a large amount of dietary fiber, plant protein and bioactive compounds, which makes it an excellent ingredient for breads, cookies and doughs.

Nutrition Information

Each serving of spent grain bread contains approximately 370 kcal, 10 g of protein, 12 g of total fat (1.7 g saturated), 0 mg of cholesterol, 55 g of carbohydrates, 2 g of sugars and 380 mg of sodium.

Spent Grain Bread Recipe

Prep time: 3 hours
Cook time: 40 minutes
Servings: 6

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Ingredients

1 kg (2.2 lb) strong bread flour
500 ml (about 2 cups) warm water
400 g (14 oz) wet spent grain
150 ml (about ⅔ cup) olive oil
50 g (1.8 oz) fresh baker’s yeast
15 ml (1 tablespoon) craft beer
1 tablespoon fine salt

Instructions

In a large bowl, combine the flour, spent grain, olive oil, beer and salt. Mix briefly to bring the dry and wet ingredients together. Separately, dissolve the fresh yeast in part of the warm water and add it to the main mixture. Stir well with a wooden spoon until evenly combined.

Gradually add the rest of the water, mixing constantly until you have a soft, workable dough. For extra flavor, you can add herbs, seeds or spices to taste. The dough should not stick to your hands.

Transfer the dough to a clean, lightly floured surface. Knead vigorously for 20 to 30 minutes, stretching and folding the dough to develop the gluten. Shape it into a ball and place it in a floured bowl. Cover with a clean cloth and let it rise in a warm place for 2 hours or until doubled in size.

Once risen, gently degas the dough and knead it again briefly. Shape it into loaves and place them on a lightly oiled baking sheet or one lined with parchment paper. Bake in an oven preheated to 180°C (356°F) for 30 to 40 minutes, or until the bread is golden with a firm crust.

Remove the bread from the oven and immediately place it on a rack so it cools evenly and keeps its crisp crust. Let it rest for at least 30 minutes before slicing to enjoy on its own, with butter or as the base of a cheese board. It goes perfectly with a craft beer of your choice.

Which Beer Should You Use?

The recipe includes only 15 ml of beer, so its contribution to the bread’s aroma and flavor is very subtle. A blond or amber craft beer with mild toasted notes and no excessive bitterness is recommended, such as a blonde ale, Kölsch or pale ale, since these add a touch of flavor without overpowering the other ingredients.

Properties of Brewer’s Spent Grain

Brewer’s spent grain is a protein-rich byproduct, averaging 24-26% on a dry matter basis.
It is also rich in fiber, with 53% neutral detergent fiber (NDF) and 27% acid detergent fiber (ADF).

Frequently Asked Questions (FAQ)

1. How long does this bread keep well?

Spent grain bread keeps well for 3 to 5 days at room temperature in a cool place, in a cloth bag or airtight container.

2. What is the maximum proportion of spent grain I can use?

It is best not to exceed 40 to 50% wet spent grain relative to the total weight of the flour, since larger amounts can make the crumb too wet or dense.

3. Can I use dried spent grain instead of wet?

Yes, but it needs to be rehydrated first. For every 100 g of dried spent grain, add about 250 ml of water to rehydrate it and recover a texture similar to fresh spent grain.

4. Does the bread keep the flavor of the beer?

The bread does not taste like beer, but it does keep a subtle aroma of toasted cereal and malt, which comes mainly from the spent grain.

Did You Know?

Using spent grain in baking not only improves nutritional value, it also helps reduce waste in the brewing industry. It is a delicious way to support the circular economy from your own kitchen.