I am quickly expanding the foods I am making with the plethora of spent grains that brewing beer every week produces. I added it to my first bread this past weekend and the result was great! I love the staple no-knead recipe and I love to alter it. The spent grains fit in quite well here, as did the replacement of most of the all purpose flour with spelt flour. It was so pretty as dough because of the chocolate grians.
Spent Grain No-Knead Bread. Adapted from the New York Times.
2 1/2 C spelt flour
1 1/4 t kosher salt
1/4 t yeast
1 C wet spent grains (I used crystal 60, chocolate, and carafa)
1 1/2 C water, room temperature
1-2 C all purpose flour (for later!)
Combine spelt flour, salt and yeast. Add spent grains and combine. Add water and combine with a spatula. Place in a warm location for 12-24 hours.
Put a liberal amount of all purpose flour on the counter and turn dough out onto it. You will want to continue adding flour as the dough is going to be quite liquidy and thick. Fold the dough over itself over and over until you are able to contain it in a single location. Do not be afraid to continue to add flour, it will likely take quite a bit. Once you have a the dough contained, make sure there is a good amount of flour under and around it and cover with a towel (not terrycloth).
Allow the dough to set for two hours. After 90 minutes put a dutch oven with a lid on it into the oven and preheat to 450 degrees. After 30 minutes, open oven, remove lid, and add dough. Cut top if you want to control the shape of the top of the load. Settle the pot a little to spread the dough and replace the lid. Bake 30 minutes. Remove lid and bake 15 minutes longer.
Remove from oven and pot and place on a cooling rack for at least an hour. I strongly suggest eating this warm with butter!
Related: 10 Grain No-Knead Bread.