Spent Grain Wheat Bread with Goat Milk Whey

Oh my goodness. Yes, indeed, I have found my new BBF recipe (best bread forever!) — it’s just amazing! Dense, but worth it. Nutty, complex, slightly sweet and chewy. Purrrrrfect.

Can you wait until this is cool to eat it? I didn't think so.


1 cup whole wheat flour

2-1/2 cups bread flour

1/2 cup spent grains

1 tsp kosher salt

1 Tbsp yeast

1-1/4 Cup warmed whey (from goat milk, if you can get it)

1 Tbsp molasses

What to do:

Mix grains, flour, salt & yeast in the bowl of a stand mixer, fitted with the dough hook. Mix the molasses into the warm whey and then add to the dry ingredients. Mix on low to medium low until dough comes together in a clump, pulling away from the edges of the bowl.

Put dough into oiled or buttered bowl to rise. I put mine in the oven, which gets nice and toasty when the light is on.

Total rise time: 2 hours.

If you want a crispy and golden brown crust (and who doesn’t??), bake it on a pizza stone and put a broiler pan on the next lower rack. When you add water to the preheated broiling pan the steam helps to create a good crust on the bread. Preheat your oven, pizza stone and broiling pan to 425 while forming and shaping your dough, as described next.

Remove the risen dough from the bowl and, adding minimal flour, work the dough into the shape you want. I shaped mine into an oblong loaf. I put it back in the upper (cold) oven with light on, for the final rise, about 30 minutes. The lower oven and stone preheated during this whole second rise. If you don’t have two conventional ovens, you can put the dough in your microwave to rise and leave the light on.

The dough poofs up quite well in this second rise. I made some slashes in the top of the loaf and put the pan on my hot pizza stone.  Once I put the bread in the oven, I poured about 1-1/2 cups of water into the broiler pan below the stone.

Bake the bread for 35 minutes. For some reason, mine required 45, and I checked the temp with a quick-read thermometer to ensure that it was about 205 degrees Fahrenheit. It was perfectly cooked, with a pretty tight crumb. The chew of the crust is a nice contrast with the soft bread. I spread butter on the top crust, as my husband prefers his top crust to be chewy, but not crunchy.

I realize not everyone has spent grains hanging around their kitchen. You could try using leftover cooked grains – farro, oatmeal, quinoa. Alternatively you could leave them out all together, or throw some uncooked oatmeal in the mix.

This would be a good recipe if you are interested in trying bread baking, but leery of the time commitment and have a fear of  problems with the rise. The yeast / flour ratio is high, which goes a long way in guaranteeing a good rise. My total hands-on time with this bread was about 10 minutes.

Thank you SOOOO much to Maureen of LicktheBatter blog for this awesome recipe. It is fantastic.


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