SC - beer bread, OOP

[Robin Carroll-Mann]

And it came to pass on  8 Feb 98, that R.A. Kappler II wrote:

> OK, I finished brewing my second ever all grain batch today, and
> took the spent grains to make beer bread.  It was delicious, but
> soggy in the middle.  Here's the recipe, ideas anyone?  Phlip and I
> were surmising too much liquid.
> 
> For 1 1/2 lb loaf:
> 1 cup spent grain
> 8 oz homebrew (quality not important)
> 
> Mix grain and beer in blender to pulverize.  Add to bread machine
> with 2 1/2 cups white flour 1 tsp salt 1 tbsp vegetable oil (I used
> olive oil) 2 tbsp sugar 1 pkg bread yeast

Sounds like too much liquid (or too little flour).  I've been making 
all my own bread these last few years, but as I don't use a bread 
machine, I'm not sure if I can give very useful advice.  I make bread 
dough in a KitchenAid mixer, and adjust the liquid/flour ration until 
the dough ball cleans the sides of the bowl and does not feel sticky. 

As for the rising, well, heavy breads will generally rise more 
slowly and often will not rise as high as all-white breads.  I 
know you're using white flour, but 1 cup of spent grain per loaf 
would tend to make for a pretty dense loaf.  When I make white 
bread with cracked wheat, I use 1 cup per two loaves.  If you want 
to go for the denser mix, you might try adding a tablespoon of gluten 
to help boost the rise a bit.  If after adjusting the liquid, you 
still have soggy insides, perhaps you might consider baking the loaf 
in the oven rather than in the machine.  In that way, you can give it 
a longer bake.  A loaf is done when rapping on the bottom produces a 
hollow sound, or when a meat thermometer inserted into the middle 
reads 190-200 F.  (Apologies if I'm stating the obvious here; I don't 
know how experienced you are with bread baking.)

Hope some of this will be of use.

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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