BREAD DAY: What to do with those leftover brewing grains?

I don't like waste. We compost in our house. We make use of old things. We don't waste. When I look upon my spent brewing grains, I see excellent compost for our garden, and I also see an excellent ingredient for delicious bread. The first time I made bread with spent brewing grains, I dumped nearly a pound of dark, roasty steeping grains from an extract batch out onto the counter and added flour until it became bread like. Man, it was thick. Two giant loaves of dark, malty, chewy, grainy breads was too much! With my current BIAB set-up, I can use a finer crush of grain. This is a good thing for breadmaking. Also, I don't know if I would ever use that much caraffa in a bread recipe, again, because, like, WHOA - too roasty! But, with my recent brew completed (which will be coming soon), I dug my spoon into the spent brewing grains after mash-out, and snagged about half a cup of them.

I mash in the oven. When mashing in the oven and making beer, think about this: You just pulled the converted grains out of the oven and the beer is rising to boil while you are making the dough. The bread rises in the (already warm) oven while you do your additions and stir the kettle. Finally, when you're cooling the wort, you lay the bread out and send it back into the oven. By the time your cleanup is complete, you have fresh bread!

The process is synergistic.

Then, I dropped them into the food processor (dough blade attached!) with three cups of King Arther brand Whole Grain Flour, a pinch or two of bread yeast, some salt, a tablespoon of olive oil, honey, and 1/2-3/4 cup of water. (While processing, I adjusted the water to get the consistency of good bread dough.)

I let it rise for an hour or two. It rose. I spread it out flat on a greased cookie sheet, and sprinkled the top with onion powder and carraway seeds, with more olive oil!

Bake at 375 degrees for about half an hour and voila!

My sister said it was the best thing I'd made, to date.

Next bread-making plans involve some of that rahr red wheat, my handy-dandy grinder, and no beer, at all! 

Get good flour, people. Get the good flour.