Beer for breakfast? Absolutely.
We’ve all heard someone utter something about a beer for breakfast before. Â It usually follows a long night out as a quick way to ease a bit of the hangover blues, but for us it’s not about hangovers. Â Beer is made up of four important ingredients, water, grain, yeast and hops. Â If you drop the last ingredient you have the basic ingredients for something else, bread.
Ever since we’ve moved to an all-grain system we produce a large amount of spent grain every time we brew a batch of beer. Â After the first couple of batches we started to wonder what we could do with that grain other than drop it into the yard waste bin for composting. Â One of the answers we came up with was to make bread with some of the grain and a bit of the wort. Â Along with that you add some additional flour, salt, bread yeast and a few other ingredients into the bread machine and set it up to go.
To date we’ve made an ESB loaf, a Stout Loaf (which was awesome for grilled cheese sandwiches), and below are pictures of our Maple Porter Loaf.
Maple Oatmeal Porter Loaf
- 3/4 cup of wort
- 1/3 cup maple syrup
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 cup quick-cooking oats
- 1/2 cup spent brew grain
- 2 1/2 cups bread flour
- 1 package active dry yeast
Combine the wort and maple syrup to allow the syrup to dissolve into the wort. Â Add all of the ingredients into the bread machine and set for desired bread style. Â We usually put the wet ingredients in first with the flour and the yeast last.