Spent Grain No-Knead Bread

I managed to score a large bag of spent grain from a local brew pub.  It was fresh out of the brew kettle and was very wet.  The brewer recommended that I dry it promptly or it would spoil quickly.  I used baking pans with the oven set at about 225 degrees.  Other methods for preserving the grain include freezing and refrigeration.

My basic recipe was the same as the no-knead process that was mentioned earlier here.  In my case I used one pound of flour and one ounce of the dried grain. Otherwise the process was identical.


The bread was fantastic and was even made better by toasting.

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