This bread recipe is made using a bit of what’s known as 'distillers flour' or 'spent grain'. After the mash is distilled, the solids are collected and dried out, resulting in coarse flour. It is highly nutritious and sold as high quality cattle feed. You may have handled/smelled some at a distillery tour; this is the dark brown course flour with the great aroma.
You can buy bread and pancake mixes in KY that use some of this grain. They taste great, but are quite expensive to make very often. A while back Brenda hooked me up with some distillers flour from Barton and I worked out a bread recipe.
The distiller’s flour gives the bread a wonderful color, texture, and flavor.
- 1/3 cup distillers flour
- 1/2 cup rye flour
- 3 cups white flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/4 cup brown sugar
- 3 tsp gluten
- 1 2/3 cup warm water
- 1 tsp sugar
- 1 tbsp butter
- 2 tsp yeast
Mix dry ingredients from the top group together thoroughly in a large bowl.
Mix sugar and butter into warm water in a large measuring cup until dissolved. Adjust temperature for yeast. Add yeast and stir. Wait a minute for the yeast to just start to foam up.
Add everything into bread machine and run on dough cycle.
Go drink bourbon until done.
Put dough on a greased baking sheet and brush with olive oil.
Allow to rise for at least a 1/2 hour. Have some more bourbon.
Put bread in oven and set to 375 degrees.
Bake for 30 minutes.
Allow to cool and then slice as needed.
Great with butter or spray margarine.
"The only way to drink Bourbon is straight, and preferably straight from the barrel."