I was reading a lot about the artisan, no knead bread that the New York times made popular back in 2006. It turns out, that with a dutch oven, and very few ingrediants, you can make professional quality bread.
I borrowed a Dutch Oven from camp so I could test out the PYO activity for next week, because it would be an AWESOME activity to do with kids. Who doesn’t like fresh bread?
We also just had a brew day, so I had some leftover wet spent grain. I found an awesome recipe for spent grain no knead bread by the Root Cellar Garden. However, it required 12-18 hours of sit time. I, however, had a dinner party THAT NIGHT, and didn’t have 6-8 hours to wait. So, in a tribute to my failure to plan ahead, I found another person who created a Dutch Oven No-Time bread. Though, not as good as the originals, tastewise, it could be accomplished in less than 2 hours.
That being said, everything we have been brewing as of late is very dark, so one of the dried spent grain flour I used has a lot of chocolate and smoked malts, the other dried one was from a Dunkelweizen, which is a dark wheat beer. The wet spent grains were from the Cranberry Porter that was brewed this past weekend. That led a really dark finished product, and an overwhelmingly “smoked” flavor in the crust that was not particularly pleasant. The inside texture was awesome, and the taste was great with butter, and superlative with spinich, parmesan, and artichoke dip from the grocery store.
I would do this recipe again, but with lighter spent grains, OR with the dark grains, substituting half of the dried spent grains with white flour.
No-Time Spent Grain Bread
Dutch oven – don’t have one, there are alternatives
- 4 1/2 teaspoons active dry yeast (two packets)
- 1 tablespoon sugar
- 1 1/2 cups water
- 1 1/2 c bread flour
- 1 c spent grain flour
- 1 c wet spent grains
- 1/2 c all purpose flour
- 1 1/4 teaspoon salt
- 3/4 teaspoon balsamic vinegar
- Preheat oven to 450 degrees F with the Dutch oven inside.
- Mix the yeast, warm water, and sugar together. Wait five minutes for the yeast to activate.
- Add the1 1/2 c bread flour and 1c spent grain flour, salt, and 1 c spent grain to the mixing bowl.
- Stir well, then add the vinegar.
- Knead the dough for 5 minutes until the dough sticks together.
- Put vegetable oil into a microwave safe bowl, then roll the dough. Cover the bowl with a wet (not saturated) towel, and then with a dry towel.
- Microwave the bowl on high for 25 seconds.
- Let rise in the microwave for 5-7 minutes
- Microwave the bowl on high for 25 seconds then remove.
- Let rise another 15 minutes.
- Shape the dough into a ball, and plop it into the heated Dutch oven (DON’T BURN YOURSELF). Quickly slash three stripes on the loaf.
- Bake for 30 minutes.
- Remove the Dutch oven lid and bake for another 10 minutes to brown it.
- Remove and enjoy