http://braukaiser.com/wiki/index.php?title=Treberbrot&feed=atom&action=historyTreberbrot - Revision history2024-03-28T13:31:24ZRevision history for this page on the wikiMediaWiki 1.24.1http://braukaiser.com/wiki/index.php?title=Treberbrot&diff=2494&oldid=prevKaiser at 18:40, 10 October 20082008-10-10T18:40:31Z<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 18:40, 10 October 2008</td>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Spent Grain Bread or Treberbrot (the German word for spent grain is ''<del class="diffchange diffchange-inline">Teber</del>'') 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.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Spent Grain Bread or Treberbrot (the German word for spent grain is ''<ins class="diffchange diffchange-inline">Treber</ins>'') 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.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>If you haven't made bread before you may want to watch the Food Network's Good Eats episode [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_37184,00.html|"Dr Strangeloaf"] where Alton Brown explains the basics of bread making.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>If you haven't made bread before you may want to watch the Food Network's Good Eats episode [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_37184,00.html|"Dr Strangeloaf"] where Alton Brown explains the basics of bread making.</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Treberbrot&diff=1951&oldid=prevKaiser at 19:38, 22 May 20082008-05-22T19:38:33Z<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 19:38, 22 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 1:</td>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Spent Grain Bread or Treberbrot (the German word for spent grain is ''Teber'') 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 <del class="diffchange diffchange-inline">alteady </del>in the spent grains as <del class="diffchange diffchange-inline">breads </del>doughs are fairly sensitive to the solid/water ratio.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Spent Grain Bread or Treberbrot (the German word for spent grain is ''Teber'') 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 <ins class="diffchange diffchange-inline">already </ins>in the spent grains as <ins class="diffchange diffchange-inline">bread </ins>doughs are fairly sensitive to the solid/water ratio.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>If you haven't made bread before you may want to watch the Food Network's Good Eats episode [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_37184,00.html|"Dr Strangeloaf"] where Alton Brown explains the basics of bread making.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>If you haven't made bread before you may want to watch the Food Network's Good Eats episode [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_37184,00.html|"Dr Strangeloaf"] where Alton Brown explains the basics of bread making.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Take out of the oven and let it cool.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Take <ins class="diffchange diffchange-inline">it </ins>out of the oven and let it cool.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:treberbrot_enjoy.jpg|frame|left]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:treberbrot_enjoy.jpg|frame|left]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Enjoy with home brew <del class="diffchange diffchange-inline">(Advetius Weizenbock shown here)</del>. 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.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Treberbrot&diff=1945&oldid=prevKaiser at 19:02, 22 May 20082008-05-22T19:02:21Z<p></p>
<p><b>New page</b></p><div>Spent Grain Bread or Treberbrot (the German word for spent grain is ''Teber'') 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 alteady in the spent grains as breads doughs are fairly sensitive to the solid/water ratio. <br />
<br />
If you haven't made bread before you may want to watch the Food Network's Good Eats episode [http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_37184,00.html|"Dr Strangeloaf"] where Alton Brown explains the basics of bread making.<br />
<br />
The recipe:<br />
<br />
[[Image:treberbrot_ingredients.jpg|frame|left]]<br />
<br />
* 125g spent grains<br />
* 125g bread flour<br />
* 125g whole wheat flour<br />
* 160ml warm water<br />
* 1 tsp active dry yeast<br />
* 1/4 tsp salt<br />
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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.<br />
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<div style="clear:both;"></div><br />
<br />
[[Image:treberbrot_rise.jpg|frame|left]]<br />
<br />
Once risen for the first time, knock the dough down and form a loaf. Let this loaf rise for another 30 min. <br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:treberbrot_oven.jpg|frame|left]]<br />
<br />
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.<br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:treberbrot_done.jpg|frame|left]]<br />
<br />
Take out of the oven and let it cool.<br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:treberbrot_enjoy.jpg|frame|left]]<br />
<br />
Enjoy with home brew (Advetius Weizenbock shown here). 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.<br />
<br />
<div style="clear:both;"></div></div>Kaiser