Homebrewing, Spent Grain Bread

Here is something fun! There are a few options a brewer has when disposing of spent grain from an all-grain or partial-mash batch of beer. Most of the time, we just dump between 10 and 25 lbs of grain into the chicken coop for our four chickens to enjoy. It makes them poop a lot more than usual, but I noticed an increase in egg production (we're getting 4 a day more consistently now).

Another option is to cook with the grain. All-grain batches produce way more spent-grain than you'll ever need for a normal portion of food. So in my most recent case, we kept 4 cups of grain (and only used 2 cups) for a spent grain bread for Easter dinner. 

Here are the instructions/recipe for the spent grain bread pictured:
1 cup warm milk

1 /2 cup of warm water

1 Tablespoon yeast

1 Tablespoon sugar

Let all rest 10 minutes

2 cups of flour

2 loose cups of spent grains

1 teaspoon salt

2 Tablespoons olive oil

mix well into the yeast and milk

Kneed more flour in till its not sticky, 1/2 cup at a time. Let rise in an oiled bowl for 2 hours, punch down, let rise all night. Shape into 2 long loaves and let them rise a couple of hours. Rub with melted butter and cook (in a pre-heated oven) at 400 degrees untill light brown top and bottom. (Lift to check after 10 to 15 minutes.) Cool completely before slicing (very important).

And for those beer people interested, here is the recipe for the Chocolate Hazlenut Porter:

10 lbs Marris Otter

1 lb German Munic

1 lb Crystal 40L

1 lb Crystal 75L

.75 lb Chocolate

.5 Black Patent

.5 Carapils

Magnum, Perle and UK Progress Hops were used. Also, cacao nibs were added once primary fermentation  slowed down. And furthermore, the beer calls for hazelnut extract prior to kegging. I will release more information when that beer is done.