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House Bread with Spent Grain

This is a wonderful all occasion bread. We enjoy it in the morning with Pascale’s homemade Apricot jam and little Irish salted butter. Aperitif* with cheese and hummus

Here is the basic recipe: 500g of Bread Flour, 180g of Spent Grain, 3tsp of Salt and 2-3 tsp of yeast.

Aperitif: French excuse to eat and drink in the afternoon.

Yeast3tsp
Flour500g
Salt 3-4tsp
Spent grain (Barley from Brewing Beer)160-200g
  1. Make start consisting of 200g of flour and 200g of warm water (110-120F degrees) and 2tsp of yeast, place in a non-metallic container and let it ferment for 3 to 6 hours.
  2. Place 300g of bread flour, 3 tsp of salt and tsp of yeast, mix well, add the 200g of spent grain.
  3. Add starter to flour and grain mixture in a mixer with bread hook.
  4. Add testoon of yeast win a glass container with 1/2 cup of warm water 110-115F degrees.
  5. Mix until dough doesn’t stick to mixing bowl cover with platic wrap and cover with towel.

Day One

This is the first day of random thoughts about everything and nothing. I prefer my espresso roasted in Italy and  pulled as a Ristretto.   I enjoy French and German cooking and culture.  I tell my children that there are four important ideals to live by:

  1. Family
  2. Duty
  3. Honor
  4. Country

Borrowed the last three from General Douglas MacArthur “Duty, Honor, Country” Address at West Point.