By Jon Griffin
This is a quick bread that doesn’t require rising and is mellowed by the yeast addition. It is the perfect way to use your spent grains. This doesn’t work with grains that are mashed (there is no sugar left, so the taste is not good) so all grain brewers are left out of this one.
1 Pkg Dry BakersYeast
1/4 Cup Warm Water (about 110°)
1 Cup Warm Milk (about 110°)
3 Cups Flour
1 1/2 Cups Spent Beer Grains
1 Tbls Baking Powder
3/4 Tsp Salt (optional)
2 Tbls Butter (cold)
1) Sprinkle Yeast over warm water in a small bowl to bloom (make sure it is big enough to combine milk later). Stir and let stand 5 minutes until it is foamy. Stir in Milk and set aside.
2) Mix Flour, Baking Soda and Salt in large bowl. Blend in butter until it looks like fine crumbs or small peas. Add Yeast mixture and stir until evenly moist.
3) Turn dough onto floured board and knead until smooth (2 – 3 minutes), adding flour until it is not sticky. Do not over flour or over knead.
4) Shape loaf into a 5-6″ round and put into an 8″ cake pan. Flour top and cut an X into the top about 1/2″ deep and 3″ long.
5) Bake on lowest rack at 375° until brown, about 50 – 60 minutes.
6) Put on rack, cool and enjoy.
About the authorJon Griffin teaches about beer at the William F. Harrah College of Hotel Administration, Food & Beverage Management Department at University of Nevada Las Vegas.He is an avid homebrewer, an active member of SNAFU and the former owner of brew-kits.com in Las Vegas Nevada.
