Spent Grain Bread: Hearty, Malty, and Baked With Brewday Soul

Spent Grain Bread is beer-lover baking at its best — chewy, rustic loaves packed with the grainy leftovers from homebrewing.

It’s dense, nutty, and full of character, with a deep malt aroma and the satisfaction of turning brewing byproduct into something sliceable and craveable.

Perfect for toast, sandwiches, or a beer cheese board anchor.

Ingredients (Makes 1 standard loaf)

Dry Mix

• 2½ cups bread flour
• 1 cup spent grain (wet, well-drained)
• 1 tbsp sugar or honey
• 1½ tsp salt
• 2¼ tsp active dry yeast (1 packet)

Wet Mix

• ¾ cup warm water (105–110°F)
• 2 tbsp olive oil or melted butter
• Optional: ¼ cup warm beer (in place of water for extra flavor)

Optional Add-ins

• 2 tbsp flaxseed, sunflower seeds, oats, or wheat bran
• 1 tsp dried rosemary, garlic powder, or caraway seed
• ½ cup shredded cheddar or ¼ cup chopped nuts for savory variation

Instructions

Step 1: Activate the Yeast

• In a large bowl or stand mixer, combine warm water (and beer, if using) with sugar or honey.
• Sprinkle in yeast, let sit 5–10 minutes until foamy.

Step 2: Make the Dough

• Add flour, salt, spent grain, oil, and any mix-ins.
• Mix until a shaggy dough forms, then knead 6–8 minutes by hand or 4–5 minutes in a mixer until smooth and elastic.
• If the dough is sticky, add more flour 1 tbsp at a time.

Step 3: Rise

• Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled.

Step 4: Shape and Second Rise

• Punch down dough, shape into a loaf or round, and place in a greased loaf pan or on a baking sheet/parchment.
• Cover and let rise again 30–45 minutes.

Step 5: Bake

• Preheat oven to 375°F (190°C).
• Bake 30–35 minutes until deep golden and the loaf sounds hollow when tapped.
• Cool on a wire rack before slicing.

Serving Suggestions

Serve With

• Softened butter or garlic-herb compound butter
• Beer cheese dip, mustard, or jam
• As toast, sandwich base, or croutons in salad or soup

Flavor Variations

• Sweet – add cinnamon, raisins, and honey
• Savory – mix in sharp cheddar and cracked pepper
• Seedy – top with oats, sesame, or flax before baking

Beer Pairing

In the Dough

• Optional splash of brown ale, amber, or stout for depth
• Avoid IPAs or sours — bitterness doesn’t play well in the crumb

In Your Glass

• The same style of beer the grain came from
• Brown ale or porter to mirror the toastiness
• Kölsch or cream ale for contrast
• Hefeweizen for a smooth, wheaty finish

Final Thoughts

Spent Grain Bread is malty, chewy, and deeply satisfying — a smart use of leftover mash grain that turns waste into warmth.

Whether you’re baking after a brew day or using frozen grain from your last session, it’s a slice of sustainability that tastes like something special.

Cheers to grain in the loaf, beer in the glass, and bread that rises from the brew! 🍞🍺🔥

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