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Pelican Spent Grain Bread

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Mary Jones, who co-owns Pelican Pub & Brewery in Pacific City, Ore., dreamed up this sandwich staple. Leftover brewing grain makes the bread hearty (score some from a nearby brewery or a homebrewer pal), while honey and a whole bomber of Scotch ale sweeten the loaf.

Makes: 3 round loaves

  • 2 tablespoons active dry yeast
  • 22 ounces MacPelican’s Scottish Ale
  • 1½ tablespoons coarse salt
  • 34 cup spent grain
  • 3 tablespoons honey
  • 6 cups unbleached flour, unpacked, plus extra
  • oil and cornmeal for baking


• Pour the beer into a saucepan and heat gently over low heat until warm to the touch, but not hot. Pour the beer into a large bowl; add the yeast, and let sit 10 minutes. Add the salt, spent grain and honey; stir lightly until just combined. Add the flour all at once and stir until combined; the dough will be fairly wet.

• Cover the bowl with a kitchen towel and let sit at room temperature 2 hours, then refrigerate 2 hours more.

• An hour before baking, spread a thin, 8-inch circle of oil onto a baking sheet and sprinkle liberally with cornmeal. Remove the dough from the refrigerator, sprinkle it with flour, and use a serrated knife to cut the dough in thirds. Reserve one section of dough, and refrigerate the remaining dough to bake another time.

• Flour your hands and pick up the reserved piece of dough. (If the dough is too wet to handle, roll it in some additional flour.) Work the dough about 30 seconds, folding the outsides inward about 4 times (do not knead). Form the dough into a ball, and set the loaf onto the cornmeal. Let sit 1 hour to rise. About 10 minutes before baking, sprinkle the loaf with flour and slash the top with a serrated knife.

• Place a small cake pan on the lowest rack of the oven, and preheat the oven to 425 degrees F. Just before inserting the loaf, carefully pour 1 cup water in the small pan to provide steam. Insert the loaf, and immediately lower the temperature to 400. Bake 25 to 30 minutes or until the top of the bread is nicely browned. Repeat with remaining dough, if desired.


Choose a Scottish Heavy 70/- for this recipe

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