Whenever you brew beer at home, you're left over with a pile of grains that have had the majority of their sugars extracted. What do you do with them? You could throw them out, or throw them in the compost, but there's a much better option: make bread out of them! Spent grains add a great texture and slightly sweet, malty flavor to your home made bread.

Using a modified version of my Grandma's bread recipe, you can bake a great tasting bread using these spent grains. It's incredibly simple and easy, and the most amazing bread you'll ever taste. Baking bread can seem daunting to the beginner, but it's really very simple, and worth it if only for that fresh baked bread smell permeating your house!

Step 1: Ingredients and Tools

This is a simple bread, and besides the grains it requires nothing special:
  • 1 Egg
  • 1 Cup powdered milk (one liquid cup, not a cup of powder) prepared with hot water
  • 2 1/4 Cups Flour
  • 1 Cup spent grains, leftover from brewing beer
  • 1 Tablespoon bread yeast
  • 1/4 Cup warm water
  • 1/4 Cup softened butter (Grandma said this MUST be real butter, no margarine!)
  • 1 Teaspoon salt
  • 1/3 Cup sugar
  • Shortening (for greasing pans)
  • Some extra flour (for kneading)
You'll also need:
  • Large mixing bowl
  • Clean dish towel
  • Thermometer
  • Mixing spoon
  • A clean section of countertop (for kneading)
Second time making this bread, both turned out well. Thx!
Does the grain need to be dried out first?
Not necessarily. If you like a drier bread, then you could certainly do that, but personally I like a damp, heavy bread so I leave it as is. You don't want to drain off the water though, that's where the delicious malty sugars are.
<p>Thanks a lot! Super clear and easy. The first time I bake bread. :)</p>
<p>Oh cool, thanks for posting pictures! I hope you enjoyed the bread, patch and pro membership are on the way!</p>
Fresh bread + butter melted.... huuummmm. I have water in my mouth at this part. kkkkk
It's great stuff! I haven't made any in a while, but my brother and I are going to be brewing soon so I think a few loafs of bread are in order!
Good luck. <br>
Sorry, trying to reply directly but the captcha won't let me. <br> <br>I let the first batch be pasty and it baked up with a nice light texture, but I lost about a third of the dough because it stuck to everything. <br> <br>Because it was so hard to kneed the first time around I decided to mix the dough in my kitchenaid and let it rise in there. A chef friend advised to start the kneeding in the kitchenaid with the dough hook and then turn it out onto the floured surface when the dough got some more body to it. It didn't really help and I ended up adding about 2 cups of flour this time. The bread came out denser, but still good. I just feel like I'm still doing something wrong.
Huh, I'm not sure what the problem was. Mine is pretty sticky when I make it, but I've certainly not had to scrap that much of the dough! I'm an amateur baker at best, I'd be curious to know what your chef friend thought went wrong.
I found the dough to be unmanageably pasty after the 1st rise, even after adding just over 2 cups of flour. I'm worried that I'm baking a brick. =(
Hmmm . . . it is a fairly pasty dough, and it makes a pretty dense bread, but it shouldn't be a brick. I'd like to hear how it turned out!
I know, right? It's actually been a while since I made this, I'm going to have to make a couple of loaves this weekend!

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