Beer Grain Rolls (and Peaches)
Since Brian has been brewing beer, I’ve been experimenting with using the spent grain from the brewing process to make bread. No, it’s not alcoholic, this is just from the brewing process before fermentation. Since the grains have been cooked they don’t have a lot of nutritional value, but they do have a lot of fiber. Besides, it’s a great excuse to make fresh bread.
Let me assure you, many a loaf didn’t come out well, in fact a few spectacular bread-fails resulted in immediate trashing of said loaf. (Note: “loaf” is a great word. It’s fun to say, try it. Loaf. Loaf. Loaf.) I don’t have a bread machine, but I do have a KitchenAid mixer, which is even better. I just let the yeast proof in the main mixer bowl, get the dry ingredients together while that’s happening, then dump them in with the yeast and let the KitchenAid mix and knead the hell out of it. I had a bread machine years ago, and I don’t think it does as good a job on the kneading process.
I’ve improvised a roll recipe that includes a quarter cup of Parmesan cheese. Did you know that Parmesan cheese is supposed to be capitalized, as it’s a very specific kind of cheese from Italy, and in Europe the trademark is protected? I bet you didn’t care, either. Anyway, here’s some pics.
My favorite way to eat these is with some olive oil with garlic and peppers in it. They makes great sandwiches, too.






