Recipe by Misty Heath
"This bread is an excellent way to use some of the grain that is left over when brewing beer. Just make sure that you aren't using spent grain that has hops mixed in with it!"
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1 1/4 cups
1 1/2 tablespoons
1 1/2 cups
whole wheat flour
1 1/2 cups
vital wheat gluten
active dry yeast
I brewed some beer over the weekend and when I found this recipe I was really excited about re-using some of the grains from my brew. I'm still excited about the recipe after baking this bread. A nice dense loaf, with a light sweet touch to the crunchy crust. Perfect for breakfast, plain or toasted with a little butter, or maybe a nice turkey sandwich.
Wow this turned out SO good! I wish I had known about this recipe when my DH was in his beer-making stage. Since Ididn't have the leftover grain I threw cracked wheat into the water. I only had buttermilk powdered milk. Subbed wheat germ for the rye & threw in whole flaxseeds. I didn't have the full amount of wheat gluten. I did use a package of active dry yeast. I guess I did change up the recipe, but the bread is terrific! Thanks!
I made this with the following changes:
- cracked bulgar wheat instead of spent grains.
- maple syrup instead of honey
- 2 tsp of yeast instead of one
and it worked out great.
This is a great, hearty bread!!! About the only changes that I've made are to bump the spent grains to 3/4 cup (I love the crunch and texture those provide), and occasionally use grain that has not been mashed (fresh, cracked...) The benefit is being able to shop at my local home brew supply and pick exactly what grains and ratios that I want to use in the bread!
Great bread recipe, one of my favorite bread machine recipes I've found so far. My husband recently got into brewing beer at home and this uses up some of the leftover grain perfectly. Also, I hadn't tried using vital wheat gluten in my bread machine recipes yet and it really helped the texture and crumb. Thanks for the great recipe.
Very nice bread. I used my bread machine on the dough setting, then let it rise for about 30 min in my oven with the light on, then baked at 375 for about 40 min. Bakes up very nice! I love ww breads, and this is very good. I used AP flour instead of bread flour; with the wheat gluten it's fine and rises very well. I'd probably add some oats next time to make it a little more grainy--I love the texture of oats or cracked wheat in breads. I did use spelt flour bc that's what I've got. Thanks for the recipe!
We love this recipe. The first time I made it, I didn't have the vital wheat gluten, so I added an extra tsp of yeast. We also didn't have the rye flour, so I substituted barley flour... worked out great. Started the yeast in warm water and sugar, then mixed it in the Kitchen Aid, kneaded for 5 minutes, let it rise, shaped it into a peasant loaf and cooked it at 350F for about 35-40 minutes. It was delicious. Now I have all the ingredients, and I'm trying it as written, but I'm sure it will be just as good. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Spent Grain Wheat Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 185
** Calories from Fat: 32
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