We found several bread-making recipes but here are some tips:
- Bring the spent grains to a boil before adding them to your dough. That kills off yeast spores that would otherwise WAY overproof your bread. Then rinse in cold water, drain, and off you go
- Spent grains are heavy, and much better suited to a whole-grain formula
- Spent grain can be used while they’re still wet, as long as you move relatively quickly. After a few hours, the cooked grains will start to take on a sour flavor, so the clock is ticking.
- Be sure to account for the added moisture brought by the grains.
- To get a uniform consistency, give the grains a few spins in a food processor, or keep them as-is for a rustic, varied texture.
Making Spent grain bread