Spent Grain Bread

The discards of brewing – the grains from the sparging process in brewing, when you extract the sugars from the grains. So, your leftovers are all this spent grain.

I mean, so much of it..


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  • 1 ½ cups water, hot (100 degrees)
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 3 cups white flour, plus more for kneading
  • 1 cup rye or whole wheat flour
  • 1 cup spent grain, plus a little sprinkling
  • 2 teaspoon salt
  • a few pats of butter, softened

Combine the water, honey, and yeast and let it sit for a few minutes until it starts to bubble. That means it is alive. Then whisk in the oil.

In another bowl mix the flours, grain, and salt. Then add the dry into the wet ingredients. Once fully combined, knead the dough for 5-10 minutes until pliable and doughish. Put into an oiled bowl and cover. Let it sit to rise for an hour. Then, shape it, put into/on greased pans and let it sit for another 30-60 minutes. On top of the loaves, spread the tops with softened butter and sprinkle some spent grain.  Bake at 425 for 45-60 minutes. Mine took 60 minutes.

Right when you put the bread in the oven, also add a dish with a few ice cubes in it. That is totally the French way..

We made some tiny loaves so that we could freeze them and pull them out when needed.

So much spent grain left..

September 2, 2015 Comments (2) Breads

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