The Fir Eats / Cara Cormack
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 stillworks and brewing | 2021-02-25 00:00:06 |  2,156 Views |
E96 German bread made from used grains
The use of beer and beer by-products in baking is quite common in Germany. One such bread is biertreberbrot which is made with the leftover spent grains from brewing. The spent grains are usually added wet to a regular dough along with optional nuts or raisins. The result is a bread that is nutty and flavorful and packed with fiber and protein.
If you're not a homebrewer it can be hard to find spent grain unless you have friends or family who enjoy brewing their own beer. This version uses the more readily available whole rye malt grains which add a nice textural element to the bread.
"An absolutely amazing bread both chewy and delicious. I've made it three times now for my family as everyone wants me to bake this bread regularly. It's even better when toasted. Possibly one of the best recipes I've ever tested for The Spruce Eats!" —Joan Velush
