After brewing a batch of beer, you always end up with a lot of spent grain that you would like to re-use. Drying the grain gives you many alternatives for cooking but it is a tiresome task (7 hours in the oven at 347ªF (175ºC) and moving the grain from time to time). Well, here is one of the possible recipes that you can do with wet grain.
Usually I whisk all the grain the day of the brewing and keep it on the fridge for the next day. It is a good alternative if you do not feel like to cook right after the brewing.
Ingredients
2 cups of spent grain (wet)
5-6 cups flour
2 ts salt
1 1⁄2 cups warm water
1(1 tablespoon) package-dry bakers yeast
1 ts sugar
Recipe
Mix yeast water and sugar in a bowl. Allow 30 min for yeast to activate the yeast.
Put spent grain in large bowl and whisk (unless you already did it), add the water and the salt. Start adding flour, until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled.
Split the dough in several rolls or loaves, and place them on a baking tray, over a cookie sheet.
Bake in 375ºF (190ºC) oven 30 to 40 minutes until browned and and a knife comes out clean after being inserted into the center.
Notes
While baking, splash some water on top of the bread (not too much that it's soaked, but just enough that it's slightly damp on top). It helps to get a soft and nice crust.
If you get sticky bread, it means that you need to add more flour next time, or less grain.
