25+ Delicious Dried Spent Grain Bread Recipes to Try

In the world of baking, creativity knows no bounds, especially when it comes to utilizing ingredients that might otherwise go to waste.

Dried spent grains, a byproduct of brewing, are not only nutritious but also add unique flavors and textures to a variety of breads.

These grains are rich in fiber, protein, and essential nutrients, making them an excellent addition to your baking repertoire.

Whether you’re a seasoned baker or a novice in the kitchen, this collection of over 25 dried spent grain bread recipes will inspire you to incorporate these wholesome ingredients into your meals.

From savory focaccia to sweet banana bread, there’s a recipe here for every palate and occasion.

Let’s embark on this flavorful journey and discover the endless possibilities of baking with spent grains!

25+ Delicious Dried Spent Grain Bread Recipes to Try

Baking with dried spent grains is more than just a way to reduce waste; it’s an opportunity to explore new flavors and enhance the nutritional value of your breads.

With over 25 recipes to choose from, you can enjoy a variety of textures and tastes that showcase the versatility of these grains.

Whether you prefer savory loaves to accompany your soups and salads or sweet breads for breakfast and snacks, the recipes in this collection offer something for everyone.

So, gather your ingredients, roll up your sleeves, and dive into the delicious world of dried spent grain baking.

Not only will you impress your family and friends with your culinary skills, but you’ll also be making a positive impact on the environment by using ingredients that celebrate sustainability.

Spent Grain Artisan Bread

This Spent Grain Artisan Bread is a delightful blend of hearty flavors and rustic texture. The addition of dried spent grains adds a nutty flavor and nutritional value to the bread. Perfect for sandwiches or to accompany soups and stews, this bread showcases the versatility of spent grains in baking.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 cup warm water (110°F)
• 2 tablespoons honey or sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine the all-purpose flour, ground spent grains, and salt. Pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise again for about 30-45 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
7. Cool: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

This Spent Grain Artisan Bread is not only a sustainable choice for using up spent grains, but it also enhances your culinary repertoire with its rich, nutty flavor. The crust is perfectly crispy, while the interior remains soft and moist. Whether served as a side with dinner or as the base for your favorite sandwich, this bread offers a delightful taste experience that you and your family will love. Enjoy it fresh or toasted, and don’t forget to experiment with additional ingredients like herbs or cheese to create your signature loaf!

Spent Grain Banana Bread

This Spent Grain Banana Bread offers a unique twist on the classic recipe, incorporating the nutritional benefits and texture of dried spent grains. The result is a moist, flavorful bread that is perfect for breakfast or as a snack. The bananas add natural sweetness, complementing the earthy tones of the spent grains beautifully.

Ingredients:

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup melted coconut oil or unsalted butter
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, dried spent grains, baking soda, salt, and cinnamon.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This Spent Grain Banana Bread is a perfect fusion of flavors, showcasing the richness of spent grains and the sweetness of bananas. It’s an excellent way to repurpose spent grains while enjoying a healthy, satisfying treat. Whether enjoyed warm with a pat of butter or sliced cold, this banana bread is sure to please everyone. It also freezes well, making it an ideal make-ahead option for busy mornings or unexpected guests. Your family and friends will appreciate the unique twist, and you’ll feel good about reducing waste in your kitchen!

Spent Grain Whole Wheat Bread

Packed with fiber and flavor, this Spent Grain Whole Wheat Bread is a wholesome option for health-conscious bakers. The combination of whole wheat flour and dried spent grains creates a dense yet tender loaf that is perfect for toasting or sandwiches. It’s a great way to incorporate more whole grains into your diet while utilizing by-products from brewing.

Ingredients:

• 2 cups whole wheat flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 cup warm water (110°F)
• 2 tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons vegetable oil or melted butter

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, mix the whole wheat flour, ground spent grains, and salt.
3. Combine Mixtures: Pour the yeast mixture and oil into the dry ingredients. Stir until a rough dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth.
5. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise again for about 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Cool: Allow the bread to cool in the pan for 10 minutes before moving it to a wire rack.

This Spent Grain Whole Wheat Bread is not only a nutritious addition to your baking repertoire but also a fantastic way to embrace sustainable cooking practices. Its hearty texture makes it a perfect companion for your favorite spreads, or simply enjoy it with a drizzle of honey. This bread is a testament to the flavor and nutrition that spent grains can contribute to your baking, and it can easily become a staple in your home. You’ll not only be reducing waste but also elevating your meals with this delicious, wholesome bread that everyone will love.

Spent Grain Honey Oat Bread

This Spent Grain Honey Oat Bread combines the nutty flavor of dried spent grains with the wholesome goodness of oats and the natural sweetness of honey. The result is a moist, flavorful bread that’s perfect for breakfast or as a sandwich base. This bread is not only delicious but also nutritious, packed with fiber and essential nutrients.

Ingredients:

• 1 cup rolled oats
• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1/4 cup honey
• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 2 tablespoons melted butter or vegetable oil

Instructions:

1. Prepare the Oats: In a bowl, combine rolled oats with 1 cup of warm water and let them soak for about 30 minutes.
2. Activate the Yeast: In a separate bowl, mix the remaining warm water, honey, and yeast. Allow it to sit for about 5-10 minutes until frothy.
3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground spent grains, and salt.
4. Combine Mixtures: Add the soaked oats and yeast mixture to the dry ingredients. Stir until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for an additional 30-45 minutes.
8. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

This Spent Grain Honey Oat Bread is a wonderful addition to any meal, bringing a touch of sweetness and heartiness to your table. The combination of oats and spent grains not only enhances the bread’s flavor but also boosts its nutritional profile, making it a great choice for breakfast or lunch. Whether you enjoy it toasted with butter, spread with jam, or as a foundation for a hearty sandwich, this bread is sure to impress. Plus, it’s a fantastic way to utilize leftover spent grains, making your baking both sustainable and delicious!

Spent Grain Pumpkin Bread

Embrace the flavors of fall with this Spent Grain Pumpkin Bread. This recipe combines the rich, moist texture of pumpkin with the earthy tones of dried spent grains, resulting in a flavorful loaf perfect for autumn. Ideal for breakfast, dessert, or an afternoon snack, this bread captures the essence of seasonal baking.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, ground spent grains, baking soda, salt, cinnamon, and nutmeg.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. If desired, stir in nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This Spent Grain Pumpkin Bread is a delightful way to celebrate the flavors of fall while making use of spent grains. The combination of pumpkin and spent grains creates a moist, flavorful loaf that is comforting and satisfying. Whether enjoyed warm with butter or served alongside a cup of tea, this bread is sure to become a seasonal favorite. It’s an excellent option for holiday gatherings or cozy mornings at home. Plus, it’s a fantastic way to embrace sustainable baking practices, showing that waste can be transformed into delicious creations!

Spent Grain Cheddar Bread

This Spent Grain Cheddar Bread is a savory delight that pairs perfectly with soups and stews or stands alone as a delicious snack. The sharp cheddar cheese complements the nutty flavor of the dried spent grains, creating a loaf that is rich in flavor and texture. This bread is an excellent choice for cheese lovers looking to elevate their baking game.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 cup shredded sharp cheddar cheese
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)

Instructions:

1. Activate the Yeast: In a bowl, mix warm water and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground spent grains, salt, garlic powder, onion powder, and half of the cheddar cheese.
3. Combine Mixtures: Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Top with remaining cheddar cheese. Cover and let rise again for about 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Cool: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

This Spent Grain Cheddar Bread is a flavorful addition to any meal, bringing a cheesy richness that enhances its rustic character. The nutty notes from the spent grains and the savory cheddar combine to create a loaf that is not only delicious but also versatile. Enjoy it alongside a hearty soup, slice it for sandwiches, or toast it for a delicious snack. This recipe exemplifies the joy of baking with spent grains, showing how they can elevate your bread-making while reducing waste in the kitchen. This savory loaf is sure to impress family and friends alike, making it a staple in your baking repertoire!

Spent Grain Rye Bread

This Spent Grain Rye Bread combines the deep, hearty flavor of rye flour with the nutty undertones of dried spent grains. This recipe results in a dense and satisfying loaf that’s perfect for sandwiches or as a base for hearty spreads. Its unique flavor profile and texture make it a great addition to any bread lover’s collection.

Ingredients:

• 1 cup rye flour
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 cup warm water (110°F)
• 2 tablespoons molasses
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 tablespoon caraway seeds (optional)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, molasses, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rye flour, all-purpose flour, ground spent grains, salt, and caraway seeds.
3. Combine Mixtures: Add the yeast mixture to the dry ingredients. Stir until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth.
5. First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise again for about 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
8. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Spent Grain Rye Bread is a hearty and flavorful choice that highlights the unique characteristics of rye flour and spent grains. The nutty flavor from the grains and the slight sweetness from the molasses create a deliciously complex bread that pairs beautifully with cheese, cured meats, or even a simple layer of butter. Ideal for a rustic sandwich or served alongside a bowl of soup, this bread will quickly become a favorite in your home. Plus, it’s a wonderful way to incorporate more whole grains and reduce food waste, making it both a nutritious and environmentally friendly choice.

Spent Grain Zucchini Bread

This Spent Grain Zucchini Bread is a moist, flavorful loaf that combines the nutritional benefits of zucchini with the unique texture of dried spent grains. The addition of spices and sweetness makes this bread an excellent choice for breakfast or dessert, while still being a smart way to utilize leftover grains.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, ground spent grains, baking soda, salt, cinnamon, and nutmeg.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. If desired, stir in the chopped nuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spent Grain Zucchini Bread is a deliciously moist option that takes advantage of both seasonal zucchini and the nutritious value of spent grains. Its tender crumb and sweet, spiced flavor make it a delightful treat at any time of day. Whether you enjoy it for breakfast, as an afternoon snack, or dessert, this bread is sure to please. The added nutritional boost from the zucchini and grains makes it a guilt-free indulgence, while also showcasing the beauty of repurposing kitchen ingredients. Share it with family and friends, and watch as they savor every slice!

Spent Grain Whole Wheat Flatbread

This Spent Grain Whole Wheat Flatbread is a versatile and healthy option that can be used for wraps, dips, or simply enjoyed on its own. The incorporation of dried spent grains adds a nutty flavor and unique texture to the flatbread, making it an excellent addition to any meal.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup warm water (110°F)

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, ground spent grains, and salt.
2. Add Wet Ingredients: Create a well in the center and add olive oil and warm water. Mix until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth.
4. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes at room temperature.
5. Divide and Roll: Divide the dough into 8 equal pieces. Roll each piece into a thin circle about 1/8 inch thick.
6. Cook the Flatbreads: Heat a skillet or griddle over medium-high heat. Cook each flatbread for about 2-3 minutes on each side, until lightly browned and cooked through.
7. Serve: Remove from heat and serve warm with dips, spreads, or your favorite fillings.

This Spent Grain Whole Wheat Flatbread is a delightful way to enjoy healthy, homemade bread that pairs well with a variety of dishes. Its nutty flavor from the spent grains and hearty texture make it perfect for wraps, dips, or simply enjoyed with olive oil and herbs. This recipe not only reduces waste but also promotes healthy eating by incorporating whole grains and fiber into your diet. Whether you’re hosting a dinner party or looking for a quick lunch option, this flatbread will impress with its flavor and versatility. Enjoy the satisfaction of creating something delicious and sustainable in your own kitchen!

Spent Grain Banana Bread

This Spent Grain Banana Bread combines the natural sweetness of ripe bananas with the nutty texture of dried spent grains, creating a moist and flavorful loaf. This recipe is perfect for breakfast or as a sweet snack, and it’s an excellent way to utilize overripe bananas while reducing food waste. The addition of spent grains enhances the bread’s fiber content, making it a nutritious choice.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, sugar, vegetable oil, eggs, and vanilla extract until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground spent grains, baking soda, salt, and cinnamon.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. If desired, stir in chopped walnuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spent Grain Banana Bread is a delightful treat that transforms simple ingredients into a moist, flavorful loaf that is sure to become a family favorite. The natural sweetness of the bananas perfectly complements the nuttiness of the spent grains, resulting in a unique texture that is both satisfying and delicious. Enjoy it for breakfast, as an afternoon snack, or even as a dessert. Plus, it’s a fantastic way to make the most of overripe bananas, ensuring nothing goes to waste in your kitchen. Whether served plain or slathered with butter, this banana bread is a wholesome and tasty option for any occasion.

Spent Grain Pizza Dough

This Spent Grain Pizza Dough is a creative way to use dried spent grains, adding a nutty flavor and hearty texture to your homemade pizzas. The recipe is simple and allows for customization with your favorite toppings, making it perfect for a family pizza night. This dough is not only delicious but also a more nutritious choice compared to traditional pizza crusts.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water (110°F)
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground spent grains, and salt.
3. Combine Mixtures: Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
6. Shape the Dough: Punch down the dough and roll it out into your desired pizza shape and thickness.
7. Pre-Bake (Optional): If desired, pre-bake the crust at 450°F (232°C) for 5-7 minutes before adding toppings.
8. Add Toppings: Top with your favorite sauce, cheese, and toppings, then bake according to your topping instructions (usually 10-15 minutes at 450°F or until golden and bubbly).

This Spent Grain Pizza Dough not only provides a deliciously unique base for your favorite pizza toppings but also showcases the versatility of spent grains. The nutty flavor enhances the overall taste of the pizza, making every bite more satisfying. It’s a fantastic option for family gatherings or casual get-togethers where everyone can customize their own pizza. With its added fiber and nutrients, this dough makes for a healthier choice without sacrificing flavor. Transform your next pizza night into a wholesome, delicious experience with this innovative recipe!

Spent Grain Focaccia Bread

This Spent Grain Focaccia Bread is a delightful twist on the traditional Italian flatbread, infused with the unique flavor of dried spent grains. This focaccia is fluffy and has a wonderful texture, making it perfect for dipping in olive oil or enjoying with your favorite soups and salads. The simplicity of the recipe allows the natural flavors of the ingredients to shine through.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F)
• 3 tablespoons olive oil, plus more for drizzling
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Coarse sea salt for sprinkling

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground spent grains, and salt.
3. Combine Mixtures: Add the yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth.
5. First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
6. Shape the Dough: After rising, punch down the dough and transfer it to a greased baking sheet. Press it out into a rectangle or circle about 1 inch thick.
7. Second Rise: Cover the dough and let it rise again for about 30 minutes.
8. Preheat the Oven: Preheat your oven to 425°F (220°C).
9. Add Toppings: Before baking, use your fingers to make dimples in the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary, and add coarse sea salt.
10. Bake: Bake for 20-25 minutes or until golden brown. Let it cool slightly before slicing.

This Spent Grain Focaccia Bread is a delightful addition to any meal, bringing a rustic charm and hearty flavor that enhances your dining experience. Its tender, fluffy texture pairs beautifully with olive oil, balsamic vinegar, or served alongside your favorite dishes. This focaccia is not only simple to make but also allows you to showcase the nutritional benefits of spent grains in a delicious way. Perfect for sharing at gatherings or enjoying with family, this bread celebrates the art of baking while promoting sustainability and creativity in the kitchen. Each bite is a reminder that wholesome ingredients can come together to create something truly special!

Spent Grain Herb Bread

This Spent Grain Herb Bread is a fragrant, flavorful loaf that incorporates dried spent grains and a medley of fresh or dried herbs. The addition of herbs elevates the bread, making it a perfect accompaniment to soups, stews, or as a base for sandwiches. This recipe not only adds a burst of flavor but also enhances the nutritional value, making it a delightful option for herb enthusiasts.

Ingredients:

• 2 cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• 2 tablespoons mixed fresh herbs (such as rosemary, thyme, and basil) or 1 tablespoon dried herbs

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground spent grains, salt, and herbs.
3. Combine Mixtures: Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise for another 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This Spent Grain Herb Bread is a wonderfully aromatic addition to any meal, showcasing the flavors of fresh or dried herbs along with the wholesome goodness of spent grains. Its hearty texture and rich flavor make it ideal for pairing with soups or salads or serving as a flavorful base for sandwiches. The versatility of this bread allows it to shine in various culinary contexts, whether served warm with butter or used as a foundation for a gourmet toast. Not only does this recipe encourage reducing waste, but it also promotes creativity in the kitchen, making it a fantastic choice for both novice and experienced bakers.

Spent Grain Sweet Potato Bread

This Spent Grain Sweet Potato Bread blends the natural sweetness of sweet potatoes with the nutty flavor of dried spent grains, creating a moist and flavorful loaf. Packed with nutrients, this bread is a delightful choice for breakfast, as a snack, or even as a unique side dish for dinner. The vibrant color and sweet flavor make it visually appealing and delicious.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1/2 cup sugar or honey
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine the mashed sweet potatoes, sugar or honey, vegetable oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground spent grains, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spent Grain Sweet Potato Bread is a deliciously unique way to incorporate sweet potatoes and spent grains into your baking repertoire. The natural sweetness of the sweet potatoes pairs beautifully with the nutty flavor of the grains, resulting in a moist and flavorful loaf that is both nutritious and satisfying. Perfect for breakfast with a pat of butter, as a snack with tea, or even served alongside savory dishes, this bread is a versatile addition to your table. Moreover, it highlights the importance of utilizing ingredients that might otherwise go to waste, transforming them into something delightful and wholesome.

Spent Grain Multigrain Bread

This Spent Grain Multigrain Bread is a hearty, nutritious loaf that brings together various grains and seeds, including dried spent grains. Packed with fiber and flavor, this bread is ideal for toasting, sandwiches, or simply enjoying with butter. Its complex flavor profile and chewy texture make it a perfect staple for health-conscious eaters.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup dried spent grains (grind lightly in a food processor)
• 1/2 cup rolled oats
• 1/4 cup sunflower seeds
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 1 1/4 cups warm water (110°F)
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, ground spent grains, rolled oats, sunflower seeds, and salt.
3. Combine Mixtures: Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
6. Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let rise again for 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
8. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Spent Grain Multigrain Bread is a wonderful testament to the flavor and nutrition that a blend of grains can provide. Its hearty texture and nutty flavor make it perfect for everything from sandwiches to toast, offering a wholesome option for any meal. This recipe not only encourages creativity in using leftover ingredients but also promotes a healthy lifestyle by incorporating a variety of grains and seeds. Enjoy this bread as part of your daily routine, and savor the satisfaction of nourishing your body with delicious, homemade goodness that celebrates sustainability and flavor!

Note: More recipes are coming soon!