Velda’s Spent Grain Bread   Leave a comment

A great way to use your spent grain … you can also use room temperature beer as all or part of the liquid. This recipe has been good with a variety of flours and is lighter than many I’ve tried. And, it makes the best toast!


  • 1-1/2 cups water
  • 3 Tablespoons butter
  • 1 Tablespoon honey
  • 1 cup bread or all-purpose flour
  • 2-3 cups whole wheat flour
  • 1 cup spent grain
  • 1 Tablespoon instant yeast, or one package, bloomed
  • 1 teaspoon salt
  • 3 teaspoon vital wheat gluten


  1. Mix all the dry ingredients together, then add the water, butter and honey (this is if you’re using a stand mixer to mix it with the dough hook).
  2. When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes.
  3. Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a  warm place for about 90 minutes or until doubled in size.
  4. Shape into whatever shape you want – loaf, round, rolls – cover lightly with plastic wrap and let rise about another 30-40 minutes.
  5. Meanwhile, turn on the oven to 410*.
  6. When dough is ready, place in oven and immediately throw a large handful of ice into the bottom of the oven or pour hot water, 1/2 cup, into hot cast iron skillet in bottom of oven.
  7. Close the door immediately and turn oven down to 375 after a few minutes and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls.
  8. Bread is done when it sounds hollow when tapped on the bottom. Internal temp should be 200-205*.
  9. This bread will turn very brown and will have a chewy consistency when eaten. It will save for a couple of days in a sealed container, but will dry out quickly after that.
  10. You can use any combination of white or whole wheat flour. If use dark spent grains, substitute molasses or brown sugar for honey.

Posted June 5, 2015 by henrymowry in Recipes

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