Spent Grain Bread

I see the question pop up every now and then asking about what other people do with their spent (used) grains after brewing. Depending on the size of your batch and target OG you will probably end up with a lot of left over grains, especially if you are an all grain brewer.

My answer to this question involves bread. I usually take a pound or so of grains after I’m done and save them to make bread. The process is pretty simple and I feel the bread turns out really well. The bread will taste different depending on the type of beer you are making.
Ingredients

• 2 cups Whole Wheat flour
• 1 cup Bread flour
• 1 cup Spent grains
• 0.25 cup Agave nectar
• 1.25 cups warm Water
• 2 Tbs melted Butter
• 1 Egg
• 1 1/8 tsp Yeast

Process
1. Hydrate yeast with 0.25 cups of warm water for 5 minutes.
2. Mix all of the dry ingredients in a bowl.
3. In a separate bowl (or stand mixer) mix the egg, Agave, butter, then add the yeast mixture.
4. Add the spent grains to the wet ingredients and mix.
5. Slowly add in the dry ingredients while you mix.
6. Kneed for 10-15 minutes by hand or about 3-5 minutes with a dough hook on low. Add flour or water if necessary. The dough will be pretty sticky but it should still hold its shape.
7. Transfer to a greased bowl and cover to let rise for one hour in a warm area.
8. Transfer to a loaf pan and cover for second rise, approximately 45 minutes.
9. Preheat oven to 375F and bake for 40-45 minutes, or until the bread sounds hollow.
10. Place on a drying rack, wait 10 minutes, then serve.