Hazelnut Brown Nectar Ale Bread
22 oz. bottle Rogue Hazelnut Brown Nectar Ale
2.25 lb. Bread Flour
2 Tbsp. Dry Yeast
6 Tbsp. Sugar
1 Tbsp. Salt
½ Cups Dried, spent grain (optional)
Combine the beer, sugar, yeast, and 2 pounds of flour into a mixer with dough hook attachment. Mix until all of the ingredients are evenly distributed.
Allow to rise until at least doubled in size.
Add to the mixer the additional 2.25 pounds flour, salt, and the spent grain (if using).
Mix all ingredients approximately 7 minutes, or until a nice gluten develops.
If necessary, add water or flour a tiny bit at a time to achieve the correct consistency (should be an elastic, buy not overly-sticky dough).
Roll out dough onto a lightly-floured surface. Portion into 12 oz. sizes and roll into balls. Cover with plastic wrap and allow to double in size.
Preheat oven to 350˚F.
Punch down the dough balls and roll out into the shape of baguettes.
Proof rolls until at least doubled in size, then bake for approximately 20 minutes until golden brown.
Cool and enjoy!
Spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. It is simply the left over husks of the malted barley used in brewing. It is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. Note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed
Pairs Well With
This delicious bread is made using Rogue Ales’ Hazelnut Brown Nectar as the only liquid included. It is slightly sweet and a little nutty in character, with a surprising amount of depth. Altogether it takes about 2.5 hours from start to finish. Serve with garlic butter, olive oil, or all by itself. This bread pairs well with pale ales, brown ales, and lighter, Belgian-style Saisons.