We found several bread-making recipes but here are some tips:

  1. 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
  2. Spent grains are heavy, and much better suited to a whole-grain formula
  3. 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.
  4. Be sure to account for the added moisture brought by the grains.
  5. 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