Step 1: Ingredients
Let's get serious again. If you know a homebrewer, ask him or go to a brew pub or a microbrewery. You could ask in a homebrew supply shop as well.
For two breads, you need something in the range of 1-2 cups wet spent grains. I dried two cookie trays about half a inch thick. This will be enough for 5-6 breads. I set the oven to 100C / 212F first to let it dry. This takes a couple of hours with a spoon in the oven door to let the moisture out. Next time, i will let it dry under the sun to conserve energy.
When it's dry, i raise the temperature to 170C / 340 F for around 15-30 minutes to roast it a little bit. Maybe it's a good idea to take some of the unroasted grains to compare the color. Just roast it lightly, otherwise it will get burnt and bitter.
As a next step, i ground up the dried spent grains a little bit. Otherwise, there are whole husks in your bread and they will stick between your teeth.
spent grains 50g / 1.8 oz
sesame seeds 50g / 1.8 oz
bread flour 500g / 17.6 oz / 1.1 lb
active dried yeast 1-2g / 15-30 Grains (0.5-1 teaspoon)
salt 16g / 0.56 oz (2.5 teaspoons)
water 390ml / 13.2 fl oz
I also roasted the sesame seeds a little bit in order to enhance the flavour. As you can see on the pictures, the roasting darkened the seeds only slightly. (Roasting nuts, grains and seeds enhances the flavour in cooking and baking. The seeds, that are on the crust get roasted while baking, but the crumb won't get hotter than 100C / 212F so they don't roast)
Try to get your hands on a strong gluten-rich bread flour, you can look for a 11-13% protein content.