Save the grains
I like to cook. It’s not a hidden secret. I remember as a kid having a toy set of pots and pans that had smiley faces on them. One time as a kid I was shaken awake because I dreaming that I had a pot wrapped in my left arm and I was stirring something with my right hand. Guess I was too young to use an electric blender in my sleep? So tonight I was reaching for an eight day young bottled Cacao Brunch Milk Stout that I placed in the fridge before our evening walking and discovered I had placed some spent grains in the fridge. This isn’t anything new, as I almost always do. I usually let them sit for two to three weeks until they try to regrow in the container. So I decided to pull out an old Draft Magazine that had several spent grain recipes and bake a loaf of spent grain bread.
I run down the ingredient list to make sure we have everything. This is a good recipe as it doesn’t require bread yeast. Which isn’t hard to use, just more time consuming. Crap, we have no buttermilk! Sarah quickly reminded me that our friend Erin recently blogged about making your own buttermilk here. So I’m good, we have everything but the asiago cheese, but we have cheese. I’m doing good time wise, it’s not late, I’m not tired, but it has to bake an hour. The recipe says 50 minutes but I remember it wasn’t enough last time, so I just set the timer for a full hour.
The recipe isn’t too difficult or has too many ingredients or steps. Just add your dry ingredients in a large bowl, this includes the cheese. Next in a medium bowl or a 4 cup measuring bowl, add the wet ingredients after making the garlic paste. This is done simply by mincing two garlic cloves and adding 1/2tsp of salt. Using the back of a spoon press the garlic into the salt. Keep doing this until its an even consistency. Then pour the wet bowl into the dry bowl all while stirring. Pour into a coated loaf pan and throw in a preheated oven at 375 for an hour just as I mentioned before.
I want to change the recipe up to make a sweat loaf sometime. Instead of Italian seasoning and cheese, possibly adding cinnamon and chocolate slivers? I’m not sure just yet. If you have any suggestions please post them below and I will try them. I still have some grain in the fridge, so it may be soon. (It hasn’t started sprouting yet.)
Here’s the recipe from Draft Magazine; Asiago-Garlic-Herb Bread.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons Italian seasoning
- ¼ teaspoon baking soda
- ¼ teaspoon freshly ground pepper
- ½ cup Asiago cheese, diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- 1 cup buttermilk
- 1/3 cup olive oil
- 2 large eggs
- 1 cup spent grain
• Preheat an oven to 375 degrees. Coat a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, Italian seasoning, baking soda and pepper in a large bowl. Stir in the cheese. Mash together the garlic and salt in a medium bowl with the back of a spoon to make a paste. Whisk in the buttermilk, oil and eggs, and stir in spent grains. Add the wet ingredients to the dry ingredients; stir until just combined.
• Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Let the bread cool in the pan for 15 minutes, turn out onto a wire rack to cool completely.
That’s about as easy as it gets. The only thing easier is eating this spent grain bread.