the barefoot budget

unconventional grit for a mindful life

A Brewer’s Treat: Spent Grain Bread

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Since taking an interest in my vegetarianism, I have strived to eat a plant based whole foods diet. I do … most of the time. Full disclosure: I. Love. Bread. I love the act of baking bread – the kneading, the rising, the smells from the oven. And I LOVE eating bread. I love toast. I love butter and jam. Even though I know it’s not great for me, I cannot help myself.

You know what else I love? Sustainability and waste reduction. After brewing beer, we had a couple pounds of spent grain leftover. I fed some to the worms, but there’s only so much I can give them without upsetting the bin balance. I took to the world wide web to find another use for my grains, and it was right under my nose. Duh! Making bread.

Spent Grain Bread

adapted from Snappy Service Cafe


  • 1¼- 1½ cups water
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 cups bread flour
  • 1 cup whole wheat flour
  • 1 cup spent grain
  • 2¼ teaspoon instant yeast or one package
  • 2 teaspoon salt


  1. Mix all the dry ingredients together, then add the water, oil and honey.
  2. When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5 minutes.
  3. Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in size.
  4. Shape into whatever shape you want — loaf, round, rolls — cover lightly with plastic wrap and let rise about another 30-40 minutes.
  5. Meanwhile, turn on the oven to 410 degrees.
  6. When dough is ready, place in oven and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls.
  7. Bread is done when it sounds hollow when tapped on the bottom.

This bread will stale in a few days, so it is best eaten fresh. Happy brewing and baking, y’all!

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