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Hazelnut Brown Nectar Ale Bread Recipe

Ingredients

How to make it

  • 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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  • ron1 15 years ago
    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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rogueales Newport, OR

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