How To make Country Whole Wheat Bread(Brew Cuisine)

Baking bread with brewers baum

Brewers baum is the yeast left over from brewing. It is the yeast that still lives and can be used to kick start your next batch. It is also a very large amount of yeast; too much for just brewing. You can use brewers baum to leaven bread.

The simple recipe for bread fro brewers baum is:

3 parts bread flour
3 parts whole meal flour but you can use all plain bread flour
1 part baum
3 parts water.
Add salt and oil if you want.

Combine flour and baum.
Knead to the desired consistency.
Leave to rise for 2 hours.
Place in bread pan.
Preheat oven to maximum.
Place in oven at maximum temperature with a pan of water for 15 to 20 minutes.
After 20 minutes to reduce the temperature to 160 degrees Celsius and bake for a further 20 minutes or until baked through.


If you find that the bread you are making is not rising enough for your satisfaction you can try the following solutions.

Increase the ratio of brewers baum to water. In extreme cases use only the brewers baum. This adds more yeast to give your bread rise.

You can add a little sugar to the baum. This will help to revive the yeast from dormancy. You can also add it to the bread. Both options will increase the amount of CO2 generated.

Perfect Sandwich Bread with the USA Pan Pullman Pan | 100% Freshly Milled Wheat

While my simple yeast bread recipe is perfect for sandwiches, sometimes you just want that IDEAL sandwich shape. The way to get that shape is by using a pullman pan!

I LOVE my USA Pan Pullman pan for this reason! In this short video, I show you how I use my simple yeast bread recipe with 100% freshly milled wheat in the pullman pan.

//Grab your USA Pullman pan here:

//Simple Yeast Bread Loaf Recipe:

//My Kitchen Scale:

//Small Pastry Roller:


//Further information:



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Spent grain bread

The production of a all grain or partial grain mash is challenging but not impossible. In fact it is easy enough that any one can give it a go. The ease of this at its s simplest level is what makes spent grains readily available.

You can get your own grain. Other brewers may have them available. Even smaller breweries might need to dispose of them

They could put them in the bin and send them away as rubbish but why waste a perfectly good ingredient.

Spent grain bread is one way to reuse them in a beneficial and tasty way. A variety of spent grain bread recipes exist. The simplest of which we are going to demonstrate in this video.

We used
1 part flour
1 part spent grains
.5 parts whole meal flour
1 part water
Activated yeast

More complex recipes use eggs, milk and more to create a different style of spent grain bread. While we will eventually demonstrate these other styles the current video gives the most universally useful recipe.

#Blacktea and #raisins #sourdough #bread #recipe in description

Black tea and raisins sourdough bread
Inspired by Tea brack cake.

Recipe ⬇️⬇️⬇️

Recipe
100g raisins
270g bread flour
30g whole wheat flour
222g brewed black tea +18g brewed black tea
60g sourdough starter
6g salt

Night before:
Brew a black tea ( make enough liquid to cover raisins and more for the dough , soak the raisins in a black tea solution.
Preparer sourdough starter

Next day
Mix flour and black tea. Autolyse 1 hour
Add sourdough starter, rest 30 min.
Add salt and extra 18g of black tea. Mix, rest 30 min.
Drain the raisins and pet dry them with paper towel.
Stretch the dough, sprinkle raisins on top.
Fold. Let rest 45 min.
3 stretches and folds every 45min-1hour.
Dough has to almost double.
Shape, move to fridge for 12-20 hours
Bake at 500F for 15 min with steam plus
450F for 20 min without steam.
Enjoy.

#blackteabread #blacktea #sourdoughbread #bakeathome #explorepage #smallbusiness #smallcreator #bakersfield #bakerslife #chicagofood #foodie #yummy #bakewithme

Peter Reinhart's Whole Grain Breads | Peter Reinhart | Talks at Google

Peter Reinhart visits Google's Mountain View, CA headquarters to discuss his book, Peter Reinhart's Whole Grain Breads. This event took place on July 24, 2008 as part of the Authors@Google series.

With this whole grain follow-up to the acclaimed The Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.

Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

Peter's blog can be found at

COWTOWN STOUT BREAD from Whole Foods and Wynkoop Brewing Co

Whole Foods and Wynkoop Brewing Co announce their Cowtown Stout Bread made with Cowtown Milk Stout. Livened with toasted walnuts and black pepper, this robust bread is sure to please beer and bread lovers alike! Available through July 10th in the fresh bakery department at Whole Foods stores in CO, KS, NM and UT.