Spent Grains

Spent grains are outstanding for baking. 

I can't give you a hard and fast recipe because I'm not that kind of breadmaker...but what I can do is to give you some guidelines.

I start with about 1 part spent grains to 2 parts bread flour, salt and yeast as usual, and then add a little more flour or water to get the "normal" consistency.

Mix or knead as you would any bread.  Let rise, punch down, form loaves, yadda, yadda, yadda as you would any bread...bake at 375 for 50 minutes or so.

Works great for pizza dough, too.

Same ratios, same concepts, etc.  But before you put on toppings, slip it into a 475 degree oven for a couple minutes...just long enough so the top firms up and won't soak up so much tomato sauce.

Pull out of the oven...tomato sauce, cheese, toppings, etc....then 475 until it's perfect.

Even Rox likes barley grain pizza.