I have been diligently making sourdough during our social distancing exercise and I am getting pretty good at it. Yes, I am patting myself on the back. I searched the web for a simple and straightforward sourdough recipe utilizing the spent grains………. I’m a simple guy and I got lucky – finding a simple recipe within my skill set! See below.
Sourdough & Spent Grain Bread – based on a recipe from this site….pretty much followed it but just a few tweaks. https://noteatingoutinny.com/2010/04/13/sourdough-spent-grain-rye-bread/
1 cup sourdough starter
3 1/2 cups all-purpose flour – I used 3 and it was just enough.
1 cup spent grain, still a bit wet
2 teaspoons salt
1 1/2 – 2 cups water – varies depending on how wet the spent grains are.
Combine the starter, 3 cups of the flour and enough water to allow the dough to just come together, in shaggy strands(I didn’t know what that meant so I googled for images). Knead about 5-6 minutes( I used dough hook) and let rest in a bowl, covered with a towel. Keep in a warm place and let sit for 1 hour. Fold in the mash with your hands and dust on the remaining flour as you combine it to help keep dough from being too sticky( I used my stand mixer and a dough hook). Form dough into a long, oblong loaf (or put it in a prepared loaf pan, I had a 5X9 loaf pan, sprayed a little Pam on the sides and coated the top of the dough with flour. I did a couple rounds of stretch and fold like do with my regular sourdough prior to the final rise. Let sit in a warm place covered with a towel for an 1 hour or so. Score deeply before placing the oven.
Preheat oven to 450 degrees. I used a big pizza stone that was also preheated. Bake for about 20 minutes, monitor, I used a thermometer to chick internal temperature. It took an additional 10 minutes to reach 200 F. Remove and let cool on a rack for 10 minutes before eating. My wife didn’t want to wait…… I held my ground and gave her the first warm slice with butter. She forgave me!
Drink Local and Drink Responsibly
Bishop
From My Backyard 