Grains used in the making of Stratford's own H2 Ale from Herald Haus Brewery are pick up and kneadned into a classic bread recipe. This bread rises quickly and then is grilled on the BBQ so that it puffs up sort of like a naan bread.
Makes: 12 flat breads Takes: 30 minutes plus rising and baking time
1 package or tablespoon baker's active dry yeast
1 1/4 cups warm water
1/4 cup maple syrup
1 teaspoon salt
1 egg -- beaten
1 tablespoon extra virgin olive oil
2 cups spent grain
4- 5 cups flour
Mix yeast water and maple syrup in stand mixer fitted with dough hook, stir to activate yeast. Allow 30 min for yeast to activate.
Add salt, egg, spent grain, oil and milk in a bowl and slowly add flour.
Knead dough until it is smooth and no longer sticky.
Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough. 2-3 hours
Split dough into 12 disks and place on a cookie sheet over a thin layer of cornmeal and freeze. Thaw each disk on counter overnight to bake. Heat BBQ or oven to 425F. Bake in oven for 10-12 minutes or directly on a well greased grill, turning only once.