OnTap Magazine

28 | Autumn 2021 | ontapmag.co.za INGREDIENTS 2 cups rolled oats 1 cup spent grain (cooled and squeezed to remove excess moisture) ½ cup chopped pecans or almonds 2 cups chopped dried fruit of your choosing ½ cup honey ¼ cup sunflower or vegetable oil METHOD Preheat the oven to 150 °C. Heat the honey and oil in a saucepan until it’s liquefied. You can substitute half of the honey for brown sugar for a richer flavour. Combine the the oats, spent grain and nuts in a bowl. Add the honey/oil mixture and stir well. Line a large ovenproof dish with baking paper and spoon a thin layer the mixture into the dish. Bake for about 45 minutes, giving it a stir every 10-15 minutes. When the grains are golden brown, transfer the muesli to a separate dish to cool and crisp up. Meanwhile, chop up your chosen fruits. You can even try and mimic beer styles if you’re an uber beer geek – think banana and perhaps a touch of powdered clove if you fancy a weissbier breakfast, all the tropical fruits you can find for an American IPA or raisins if you’re aiming for a Belgian dubbel… Alternatively you could just use fruits that you like/that you have to hand. Once the muesli has cooled, add the fruit, mix well and serve with milk or yoghurt. MALTED MUESLI Recipe by Lucy Corne – first featured on brewmistress.co.za RECIPE TWEAK Spent grain loses a lot of its flavour during the brewing process. If you want more malt flavour in your muesli, you could substitute raw malted barley for the spent grain. Just be sure to crush it first or you might find it a little tough on the teeth. Recipe supplied by Ross Eaton of Barrington’s Brewery INGREDIENTS 3 cups wet spent grain 375ml warm water 20g instant dry yeast 60g light brown sugar 430g white bread flour 20g salt METHOD Grease a large loaf tin, or two smaller tins. Add the yeast and sugar to the warm water and allow yeast to bloom. This should take about 15-20 minutes. When the yeast has bloomed it will have a foamy appearance. Add the spent grain to the bowl of a stand mixer and pour in the yeast starter. Mix on a low speed and start adding flour until a good bread dough is reached (it should be slightly sticky). Place dough in the greased tins. Allow to prove until double in size – this should take around an hour. Bake at 180°C for 30–40 minutes, until golden on top. Serve with farm butter, cheeses and a glass of your favourite beer. SPENT GRAIN BREAD BEER MEETS FOOD