Spent grain is a normal by-product of producing beer and constitutes a large portion of waste created by breweries. As a leader in sustainability in the beer industry, instead of disposing of it, Woodstock Inn Brewery is committed to reusing ALL of it.
“100% of the spent grain gets re-used. Our in-house baker takes 5-10 gallons worth every week, some goes to Beveridge Craft Beer & Soap Company to make our beer soap & lotion and a local farmer drops a trailer off each week that we fill up with the rest,” said brewer Matt Champy.
Here’s where the spent grain beer bread recipe comes in…
– 3/4 cup warm water
– 2 TBSP yeast
– 1/4 cup butter
– 3/4 cup milk
– 1 cup apple juice
– 1/4 cup molasses
– 2 oz. sugar
– 1 TBSP salt
– 1 1/2 cups spent grain
– 1 cup wheat flour
– White flour: 4-5 cups white flour
– 1 egg for egg wash
– Put warm water in mixing bowl, sprinkle with yeast and let dissolve.
– In sauce pan melt butter with milk. After butter is melted in the hot milk remove from stove and
add apple juice, molasses, salt and sugar.
– By now, the yeast has started to work, so add butter and milk mixture.
– Add spent grain and wheat flour. Start to mix and add white flour gradually until dough is
workable and does not stick to your hands. Knead dough for several minutes, then let rise to
double its size.
– Knock back to original size.
– Make into 2 loaves, put on a sheet pan lined with parchment paper that is sprinkled with corn
meal. Brush loaves with egg wash and sprinkle with spent grain and let rise. Cook at 325 for
about 45 minutes.
Need spent grain? If you live nearby and/or are coming to visit soon email the brewery to make sure it’s easily available for you. Or you can most likely get some from your local brewery.
Dont have time to make it? We sell our bread in loaves at the brewery. $6/loaf (a 2ft loaf) or small round loaves for $3. We suggest emailing us so we can have it ready for you.
Pick it up, get baking and let Woodstock Inn Brewery know how it turned out.