NotesWhenever Joe makes homebrew, I whip up some spent grain bread. All the recipes I found on the internet treated the spent grain as a sort of add-on ingredient, the way you would treat cheese or raisins. I wanted it to be the main part–it is grain, after all. That’s what bread is. So after some tweaking (there will be endless tweaking, of course), I have come up with my own version:Unfurl
NotesIt’s a shame to toss all those delicious-smelling grains that you carefully chose to make a delicious brew. Some people compost them, although some people have had bad experiences with how that turns out in the compost pile. Clearly the only sensible thing to do is eat them and all the protein and fiber goodness they have to offer. If you’re not ready to use them all (and how could you?!) as soon as the brew leaves the stove, you can refrigerate them for a day or two or freeze them for longer. And if you haven’t tried homebrewing yet, this is just a bonus reason. It also means you can share your brew with your kids, since this is before the alcohol enters the picture. If you’re feeling really industrious, you can work in a science lesson about yeast and fermentation!EmbedUnfurl
NotesHuh. I wondered why I'd never heard of it before we lived out there, or seen it since. That's some tasty stuff. "It is sold as "Dutch crunch" in delis throughout the San Francisco Bay Area, but is little known in the United States outside that region."FeedUnfurl
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