Saturday, November 12, 2011

Spent Grain Bread

If you are a home brewer and are interested in how to put some of that spent grain to good use, I highly recommend trying this recipe.  It took about 30 hours from start to finish, but man, was the end result worth the wait.  The tender inside of the bread makes it great for sandwiches or spreads, and the sweet and malty spent grain really shines.  If you are not a home brewer, find a friend that is, and go ask them for some of their spent grain.  Seriously.  Right now. 

*Note that you can freeze spent grain, and then thaw it out again before using in this recipe. It’s best to bring it up to room temperature before you start baking.

1/2 tsp active dry yeast (not rapid rise)
3/4 c water (room temperature)
3/4 c spent grain from brewing, still damp and at room temperature
1 1/2 c bread flour

4 cups bread flour
1 cup water (room temperature)
2 tbsp honey
2 tsp salt

For the Sponge:
Mix the yeast into the water in a medium bowl until it’s dissolved. Mix into the flour and spent grain with a spatula and create stiff, wet dough. Cover and let the sponge sit at room temperature for at least five hours, if not overnight. I let mine sit for 24 hours.

24 hours later

For the Dough:
1. Mix the water, honey, flour, and the sponge in the bowl of a mixer, using a spatula. Mix the dough with your dough hook attachment on a slow speed for about 12 minutes, then add the salt. Continue mixing with the dough hook for another 3 minutes.

During the course of this process, the dough should be sticking to the bottom of the bowl, but easily clearing the sides. Check about halfway through by pushing the dough off the hook and seeing how it sticks to the bowl. If it’s really gluey and damp, add more flour in 1/8th cup increments, mixing between each addition. You want a dough that’s smooth and tacky but not actually glue-like.

2. Transfer your dough to a big lightly oiled bowl, and cover it with plastic wrap that’s been greased. Let it rise about two to four hours, until it has roughly tripled in size.


After about 3 hours

3. Grease three 9 x 5 inch loaf pans. Put your dough on a lightly floured surface. Working with floured hands, press it out into a rectangle, and use a bench knife to divide it into three equally sized pieces. Roll each piece of dough into a tight 9-inch cylinder and pinch the seam closed. Place the loaves, seam side down, in the prepared pans. Set each loaf into a greased 9 x 5-inch loaf pan. Cover loosely with a cloth or greased piece of aluminum foil and let the dough rise until it almost doubles in size, about 45 minutes.

4. Meanwhile, put a deep metal pan or cast-iron skillet on the lowest shelf of the oven. Heat your oven up to 450 degrees F. Heat up two cups of water (not quite to boiling) and keep it on hand for your baking cycle.

5. Cut two or three slashes on top of each loaf using a sharp serrated knife. Cut almost parallel to the top of loaf, not very deep, and without sawing or tearing. Put your loaves in the oven. Pour two cups of hot water into your pre-heated pan or skillet, to create steam.

6. Bake for 15 minutes, then, if the loaves are browning unevenly, rotate each loaf 180 degrees. Bake for another 5-10 minutes (or until tops of loaves turn dark brown) and test the temperature with an instant read thermometer — 205-210 degrees F is perfect.

7. Take your pans out, let them cool 10 minutes, then put loaves on a cooling rack for an hour or two. Voila! Serve with local honey and/or butter, or make delicious little sandwiches.

*Adapted from a recipe from The Heavy Table.

Thursday, November 10, 2011

Bacon Wrapped Stuffed Jumbo Shrimp with Golden Cap Dipping Sauce

Sadly, I cannot take credit for the creation of this recipe. I found it at and made it for a quick dinner last week with no intentions of sharing it, but it went over so well that I just had to post it. The original recipe was created by Larry Bennett of Brewery Ommegang for Café Milano in Cooperstown, NY and uses Hennepin, a saison-style ale from Ommegang. I swapped the Hennepin out for New Holland's Golden Cap Saison and wrapped half of my shrimp in bacon and the other half in pancetta. Seth preferred the bacon wrapped shrimp, while I favored the pancetta, so what you use is really up to your own personal preference. You could also use Gruyere cheese in place of the Swiss or get creative and try some other meat and cheese combinations. The world is your oyster..shrimp.

Jumbo shrimp (16-20 count or larger, about 15-20 of them) peeled (leave tails on)
Swiss cheese, grated (about 1 cup)
Bacon or pancetta to wrap each shrimp
½ bottle (6 oz) New Holland Golden Cap Saison
2 tablespoons hot water
1 tablespoon butter
½ tablespoon mayonnaise
½ cup Dijon mustard
½ lemon, juiced
½ teaspoon salt
1 teaspoon ground white pepper

Pre-heat oven to 400 degrees. Cook bacon or pancetta about halfway and allow to cool.  

Butterfly each shrimp and fill with 1 tablespoon Swiss cheese. Close shrimp around stuffing and wrap with 1 strip bacon each. Bake in oven until golden. 

Allow carbonation of the beer to mellow. Combine in large pot or saucepan: butter, oil, beer, water, mayonnaise and Dijon mustard and bring to a simmer over medium heat. Allow to condense to a creamy consistency. Add lemon juice, and salt and pepper to taste.

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