Potlucks are always full of rich, sweet, and gluttonous dishes. I decided that I didn’t want to bring anything in a crock pot or dessert like. Luckily, I knew one of my co-workers was bringing chili. Hmm, what goes with chili, bread!
This bread turns out to be thick, hearty, and easy to make! There’s no waiting for yeast, just mixing and baking. So easy and quick that I made this bread twice on Sunday. Of course, I needed to make a batch and taste it before bringing it to the pot luck. By the way we ate 1/2 a loaf in one day.
Everyone at the pot luck liked the bread too. My favorite part of making the bread was being able to use home-brew, and spent grains from a recent brew. The only thing I would change, is to make this bread more often.
- 2-1/4 cups flour
- 1/2 cup whole-wheat flour
- 1/4 cup spent grain
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp honey
- 1 tsp olive oil
- 12 oz dark beer (I used Moo Stout)
Preheat oven to 350 F. Lightly grease a 9” x 5″ loaf pan.
In a large mixing bowl, combine flours, grain, baking powder, and salt.
Pour in honey, oil and beer, beating until a stiff batter is formed.
Bake in preheated oven for 55 minutes, or until a toothpick inserted into center of the loaf comes out clean. Enjoy!
This past weekend was barely nice enough for us to brew beer in our backyard. And by barely I mean the wind was howling, leaves were floating by but luckily a light jacket and sweatshirt made the temperature bearable.
To start the weekend off right we dry hopped our beer “Hop Yard.” This beer got its name because it was made only with hops we grew in our yard over the summer. Dry hopping occurs when you are almost ready to carbonate and drink a beer. We accomplished dry hopping by filling a mesh bag with a bunch of our whole hops and then shoved it into the keg. This will add a nice aroma to the beer. And it worked! We snuck a little taste tonight just before hooking the keg up to the CO2.
Dry hopping took place in the house but we had to face the elements and brew a milk stout outdoors. A milk stout is smooth, creamy, and perfect to drink when the temperatures begin to fall. Dan formulates all the recipes for our homebrew and I provide moral support and what ever other assistance is needed. I made sure to keep watch of the brew kettle and keep flying debris out! At the end of the boil cooling of the wort needs to take place. Wort is essentially water that grains have been steeped in and with the help of yeast will turn into beer. Cooling of the wort involves a LOT of stirring while cool water runs through a coiled copper tube called a wort chiller. Thankfully we got done just as it was getting dark!
The brew in the recent photo is our first attempt at a pumpkin beer. We had to try and make one this year because I am in love with Southern Tier Pumking.
Our Pumpkin Juice brew is still two weeks premature but tasted great! We added a tiny bit more spice and will hopefully be kegging it soon!
With this blog it is my plan to add more detail as I go. Please leave questions and comments 🙂