Recipe

Hazelnut Brown Nectar Ale Bread Recipe

	Rogueales / All my dishes 1 year, 9 months ago This delicious bread is made using Rogue Ales’ Hazelnut Brown Nectar as the only liquid included. It is slightly sweet and a little nutty in character, with a surprising amount of depth. Altogether it takes about 2.5 hours from start to finish. Ser... More Prep:25m Cook:20m Servings:445	Rogueales
	rogue quotrogue alesquot beer bread sweet hazelnut

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Ingredients

22 oz. bottle Rogue Hazelnut Brown Nectar Ale

2.25 lb. Bread Flour

2 Tbsp. Dry Yeast

6 Tbsp. Sugar

1 Tbsp. Salt

½ Cups Dried, spent grain (optional)*

*Spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. It is simply the left over husks of the malted barley used in brewing. It is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. Note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed.

Directions

1) Combine the beer, sugar, yeast, and 2 pounds of flour into a mixer with dough hook attachment. Mix until all of the ingredients are evenly distributed. Allow to rise until at least doubled in size.

2) Add to the mixer the additional 2.25 pounds flour, salt, and the spent grain (if using). Mix all ingredients approximately 7 minutes, or until a nice gluten develops. If necessary, add water or flour a tiny bit at a time to achieve the correct consistency (should be an elastic, buy not overly-sticky dough).

3) Roll out dough onto a lightly-floured surface. Portion into 12 oz. sizes and roll into balls. Cover with plastic wrap and allow to double in size.

4) Preheat oven to 350˚F.

5) Punch down the dough balls and roll out into the shape of baguettes.

6) Proof rolls until at least doubled in size, then bake for approximately 20 minutes until golden brown.

7) Cool and enjoy!

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Comments

ron1 1 year ago said:
It sounds like this recipe is from someone "in the know" of the bread made by "The Rogue Brewery" which is delicious. I was recently in Newport and that brewery has a pick-up contract for all of their spent grain refuse (as most, I believe farmers use it for compost). The gentleman I spoke to said it would be too much trouble to collect any grain for me. I found another semi-local brewer that turned me onto @ a gallon of spent grain (way more than need) which I dried on cookie sheets at 250 degrees (turning often) for several hours. The recipe size would require a commercial mixer (445 servings). I have a conventional KitchenAid. Has anyone attempted to break down the recipe into cups of flour and additionals for home use? Also, the recipe calls for "bread flour." Could one use all-purpose unbleached and dissolve the yeast in warm water prior to adding to the mixture with the same results?

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