Codename : Spent Grain Bread

Once the beer has been brewed, what does one do with the spent grain? Try baking bread!

Recipe Inspiration :


  • 3 C Spent grain
  • 1 Tbsp traditional yeast
  • 1.5 cups of tepid water
  • 1/3 cup of white sugar (you can also you brown sugar)
  • 3-4 C white flour   (if you don’t have spent grain flour, you can substitute an extra cup of white flour)
  • 1 C spent grain flour
  • dash of salt (optional, but recommended)


  1. Prepare yeast/water/sugar, once you see a good kreusen, continue.
  2. Add the spent grain to the mixing bowl, add the proofed yeast mixture, commence mixing.
  3. Add spent grain flour and white flour up to 3 cups, mix thoroughly. If the dough is still sticky, slowly add more flour until it is smooth.
  4. Knead the dough, form into a ball and place it in a large bowl.
  5. Cover it with a towel and wait for it to double in size (approximately one hour, there are other factors to consider)
  6. Sprinkle a small amount of cornmeal onto a cookie sheet.
  7. Punch down the dough, cut it in half.
  8. Form two loaves onto the cookie sheet, score the top with an X.
  9. Cover the loaves with a towel and wait for them to double in size, (approximately one hour, there are other factors to consider)
  10. Preheat the oven to 375F
  11. Bake for 30-40 minutes, until golden brown.
  12. Allow the bread to cool on racks before serving.

Made from the spent grain of my most recent Finnish style farmhouse ale, and flour from my Best Bitter.

Spent grain bread all mixed together.
Loaves formed, raising for a second time.
Cool on the rack


Serve with your favourite topping and beverage.