Soft Spent Grain Sandwich Bread Recipes

SOFT & EASY 10 GRAIN SANDWICH BREAD RECIPE

Steps:

• Combine multi-grain cereal and 1 cup of water in a small pan. Cook over medium-low heat, covered, for 10 minutes, or until soft.
• Remove from heat and stir in butter until melted then add the remaining 1 cup of water, honey, and salt. Cool to lukewarm (Use cold water to speed this process).
• In a mixer combine the 2 cups of whole wheat flour, yeast, cereal mixture and eggs. Beat at low speed 1 minute, scraping bowl, then beat at high speed 2 minutes.
• Using a dough hook (or by hand), stir in 3 cups unbleached flour to make a soft dough.
• Knead with hook 3 minutes (or by hand 5-8 minutes), using remaining flour, if needed. (NOTE: don't add too much flour at this point when using the 2 cups whole wheat - the dough will still look sticky on bottom and sides of mixing bowl, but will not be sticky to the touch.*)
• Place in a greased bowl, turning to grease all sides. Cover and let rise until double, 1 to 1 ¼ hours.
• Punch down and turn out onto a lightly floured surface. Divide in half, cover and let rest 5 minutes.
• Shape into 2 loaves and place in 9x4-in pans. Cover and let rise in warm place until doubled, 45 to 60 minutes.
• Combine the egg yolk with 1 Tb. water and brush on tops of loaves. Sprinkle with sesame or poppy seeds.
• Bake at 375 degrees for 30-35 minutes. Turn out of pans and let cool completely on racks before slicing.

SOFT SPENT GRAIN SANDWICH BREAD

Steps:

• Stir all ingredients together.
• Let sit at room temperature, loosely covered, for 12-16 hours
• Mix all the ingredients together in a big old bowl or in the bowl of your stand mixer.
• Cover loosely, and let stand until very bubbly on top and almost doubled in volume, about 4-5 hours.
• Dump the rest of the ingredients in with your sponge. Start with the lesser amount of water.
• Mix until the dough comes together, adding water if necessary. The resulting dough should be smooth, only slightly sticky and fairly extensible.
• Once the dough is mixed, knead by hand for a good 15 minutes or for about 7 minutes on medium-low speed on the stand mixer.
• Shape dough into a smooth ball and put right back in your bowl. Brush the top with olive oil and cover.
• Let the dough rise in a warmish place until doubled in bulk, about 3-3 1/2 hours.
• Evenly press the gases out of the dough, fold it over on itself several times, and divide the dough into two equal parts. Each of my loaves scaled at 21.7 ounces, but yours will vary depending on how much water you ended up adding.
• Shape each half into a rectangle and then roll up, tucking the ends of the cylinder you've just made under.
• Place the dough, seam side down, in lightly sprayed bread pans. Mine were 4 1/2" by 8 1/2".
• Let the dough rise until almost doubled in bulk, another 1 1/2-2 hours. Preheat the oven to 375F.
• Brush the loaves evenly with the egg wash. You can slash the tops of the loaves with an oiled razor or just leave them alone.
• Bake on the lowest rack for about half an hour, or until the internal temperature of the bread is around 205F and the loaf sounds hollow when you thump it.
• Let the loaves cool on wire racks for at least an hour before slicing and devouring.

PERFECT SANDWICH BREAD

Steps:

• add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
• put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• add in more flour, one cup at a time until it gets to hard to stir.
• turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
• put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
• sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
• place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• if you choose, brush with the egg for a nice glossy look (i prefer it).
• bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• the bread is done when it's golden and sounds hollow when you tap on it.
• remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
• cool at least 10 minutes before cutting.

SPENT GRAIN BEER BREAD

Steps:

• Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
• Put spent grain in large mixer bowl. Mix in starter, and start adding flour. Keep adding flour until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Punch down dough, and either:.
• A) Split into two loaves and place in greased bread pans.
• B) Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
• Allow loaf(ves) to double in size, bake in 375 F oven 30 to 40 minutes until browned and a long pin, such as a turkey pan, comes out clean after being inserted into the center of the loaf.