From the HBD Archive
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: (Re-)Using spent grains -- an article summary
Date: 1990-01-23 15:58:03 GMT

[sorry about the last, truncated version]

From Zymurgy All Grain Issue: V8, #4, 1985. ``Do Not Waste Your Grains''
Clifford T. Newman Jr.: P.O. Box 193; Port Matilda, PA 16870


CAVEAT

A brief statement indicates he's using pale malt, and he doesn't say
anything about other kinds of grains. What about a stout-grain bread?


STORAGE

He dehydrated the spent grain for storage by baking at 200F -- stirring
every half hour -- until dry. Then stored in well sealed containers; long
shelf-life.

He uses the fresh (moist) grains immediately in the following recipes, but
says the dried grain can be ground into flour. He says that to use the dry
grain add one half cup of water for every four cups of grains in the
recipe; he doesn't indicate whether it is flour at this point...


COOKIES

His cookies turned out to be losers.


BREAD

High fiber bread was a success: slightly sweet, light tan in color and
medium in texture.

4 C fresh spent grains
1 C water
1/2 C oil
1/2 C sugar
1/4 tsp salt
1 tbs dry baker's yeast
All-purpose flour -- enough to make a stiff dough

Blend gains and water in blender or food processor for 30 seconds.
Place in large mixing bowl and add oil, sugar, salt, and stir in yeast.
Add flour until you have a thick, workable dough.
Put in a warm place to rise until doubled in size.
Knead dough and divide into three greased loaf pans.
Let the dough double in size again.
Bake in a preheated oven at 350F for one hour and 15 minutes.
Remove from oven and cool on wire rack.


GRANOLA

Sweet, high in fiber, and his children enjoyed it.

6 C fresh spent grains
4 C raw sunflower seeds
2 C wheat germ
1 C bran
1 1/2 C non-fat dry milk
2 tsp salt
3 tbs cinnamon
3/4 C molasses
1/2 C honey
3 tbs vanilla extract
2 C coconut
2 C raisins
2 C chopped cashews

Combine first seven ingredients in a large bowl and mix well.
Blend molasses, honey and vanilla in a small bowl, then mix into grains.
Spread 1/2 inch deep on large baking pan.
Bake at 250F until light brown, stirring occassionally.
Turn onto paper-covered surface.
Mix last three ingredients and combine with granola.
Store in tightly sealed containers.


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