A tray of our sodden, post-brew malted barley and wheat. Good only for livestock? We think not.
For now, though, I have to ask a question of any all-grain beermakers who might be reading this:
Can that wet mash (all the sodden, crushed barley and wheat left from brewing) be used to make bread?
Determined searching reveals a recipe for Beer Bread (thank you, weekendbrewer.com) and one for a wild yeast bread using spent grains (from a great little blog called Homegrown Evolution). Now it’s Team Kitchen‘s turn. Our goal: a few shaggy, crusty loaves using nothing but spent grain and whatever else we’ve produced as part of our one-block diet.
Any and all advice appreciated.