Homebrewer's Spent Grain Vol 1: Baking Tasty Bread

Once you've finished brewing your beer the spent grain can be used to make bread. Here is one of the recipes we've tried and enjoyed using malt from an IPA beer kit. Please note: we're not master bakers and don't fancy ourselves as amazing home bakers either, we're just sharing our experience. Happy baking! #homebrewing #makebread #spentgrain Music: https://www.bensound.com INGREDIENTS: 15g (0.5oz) fresh yeast or 7g sachet (1.5tsp) fast action dried yeast 150g (5oz) spent grain (increase/decrease amount to your taste) 300ml (0.5 pint) lukewarm water 5ml (1tsp) sugar 450g (1lb) strong plain white flour (bread flour) 7.5ml (1.5tsp) salt Splash of olive oil EQUIPMENT: Loaf tin Clingfilm (saran wrap) Mixer with dough hook (or strong arms and a spoon) Somewhere warm: bed with electric blanket on, sunny place, airing cupboard, heat belt etc INSTRUCTIONS: -If using fresh yeast mix with half the water and the sugar. Leave for 15 mins -Place flour and salt in mixing bowl. If using dried yeast add with sugar to the flour -Using mixer on low speed mix in the yeast mixture and remaining water, or, if using dried yeast, all the water -Add the spent grain and knead for 1 minute at low speed until smooth and elastic -Cover bowl with oiled clingfilm/wrap and leave in warm place for an hour or until doubled in size -Knead dough for 30-60 seconds gently to remove the air -Transfer to lightly floured surface and shape/cut. Cover with oiled clingfilm/wrap and leave to rise in warm place for 30 minutes or until doubled in size -Bake for 25-30 minutes at 220°C or 425°F (gas 7) -Enjoy with lots of butter and beer