Hello all, I am new here and am not sure where to ask this question, so I came here. I have been baking for a number of years and have always just stuck to basic breads and bought the usual ingredients, but have recently ventured into a new area.
I am a brewer and have been baking with spent grains I bring home from work. The texture is a nice change, and adds an interesting element. However, since there is little gluten in spent beer grains, you can only use a small percentage of them so you don’t get any of the “beer grain” flavor. Which led me to ask, is it possible for me to use beer grains such as Munich malt, 2 row, crystal, roasted barley etc., before they’ve been mashed and stripped of their gluten and other properties and mill those into flower and bake with them exclusively? Would that work? Could I take the grain for my stout recipe for brewing, mill it into flour and make a “stout bread”? I know that most commercial flour processors put only a small amount of malted barley in with non diastatic flour because of the high diastatic power of malted barley. But if a recipe called for equal parts whole wheat flour and all purpose flour could I substitute in beer grains for the all purpose flour and still get a good bread? What would happen if I did that? Has anyone tried it? If so, do I have to dehusk the beer grain during milling? I can’t seem to find answers for these questions. Thanks for any advice.