Spent Grain Bread or Treberbrot (the German word for spent grain is Treber) is a hearty bread that is made with the addition of spent grain from the brewing process. The spent grain adds some sweetness, texture and a lot of fiber to the bread. Here is a sample recipe for a small loaf of Spent Grain Bread. Basically any hearty bread receipe can be made into Spent Grain bread by adding some portion of spent grain. But when doing so please account for the amount of liquid that is already in the spent grains as bread doughs are fairly sensitive to the solid/water ratio.
If you haven't made bread before you may want to watch the Food Network's Good Eats episode "Dr Strangeloaf" where Alton Brown explains the basics of bread making.
- 125g spent grains
- 125g bread flour
- 125g whole wheat flour
- 160ml warm water
- 1 tsp active dry yeast
- 1/4 tsp salt
Preheat the oven to 420 *F. Mix all the ingredients well and kneed for about 10 min. After that let the dough rise until doubled in volume.
Once risen for the first time, knock the dough down and form a loaf. Let this loaf rise for another 30 min.
With a sharp knife cut slits into the top and bake for about 40 min. For the first 20 min use a spritz bottle to spray water into the oven every 5 minutes. The added humidity will help the crust formation.
Take it out of the oven and let it cool.
Enjoy with home brew. If you want to go for an authentic German spread for Teberbrot try Schmalz. Schmalz is basically lard with bits of onion and bacon. It is eaten on bread with a sprinkle of salt.