Spent Grain Bread


I played around a bit and came up with this great, simple recipe for bread with spent grain. As with most recipes, it’s a starting point. Feel free to innovate and add other seeds, grains, flours, oats, sugars, etc. to make it your own. Just be sure to share your results! I certainly plan to keep trying new variations on it.

The resulting bread from this recipe is hearty in the extreme. The spent grains give each bite a little crunch, which is wonderful. It makes for a great toast, and even small sandwiches. I was partial to the very un-Westerosi PB&J, myself. :)

For the recipe, head on over to the brew blog, Game of Brews!

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11 Responses to Bread with Spent Grains

  1. Ruth says:

    Sounds good–but a little help here–what is a “spent grain”?

  2. Where would one go about getting spent grain if one doesn’t do homebrew?

  3. Ken says:

    I’ve been doing this with my spent brewing grain for a while, after modifying the Umma’s olive loaf recipe. It comes out great and it’s fun to see the different flavors provided by different mixes of grain.

    As for making spent grain, I guess you could heat a pan to ~170 degrees, steep the grain in it for about an hour, then strain it out. That would soften it and make it less sweet – you’d basically be mashing the grain like for making beer but discarding the wort rather than using it.

  4. Erin Madigan says:

    So it says the grain should be dried…but after you “spend it” making wort, it’s soaked. Do you then spread it out and dry it back out? Can you dry a little and then just use it a bit damp? I would think putting it in the oven to dry would overtoast it, but maybe I’m wrong. Any ideas?

    I homebrew a lot and this would be much better than pitching spent grain out (since I live in NYC and don’t have a yard or compost program).

  5. Eric says:

    The way I dry my spent grain is by spreading it across a baking sheet and putting it in the oven on a very low temp (200ish?) for a few hours. It comes out dry after that. I often sync this up to cooking things in my dutch oven over 4 – 7 hour periods!

  6. Lazy says:

    @Michael Kingery

    I have understood that a simple way to create spent grains is to brew rejuvelac, which is simply grains let to ferment in clean water for a few days, and should you not be willing to go and source grains traditionally meant for beer, simple brown rice works as a rejuvelac grain source and is common in regular stores.

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