The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spent Grain Bread (PR's recipe)

Bread_Slavery's picture

Spent Grain Bread (PR's recipe)

After baking Daniel Leader's Alpine Baguettes, I have gotten the jones to bake more loaves with grains inside. Being way into craft beer also, when I read about Peter Reinhart's spent grain bread I knew I had to bake it.


Does anyone have the recipe posted? I suppose if I don't find it I could pretty much just make the Alpine baguettes and substitute spent grain for the sunflower, pumpkin, and flax seeds. 

TRK's picture

If you promise to tell me how it turned out. I made bread with spent grains once. I used the grains from a Wit, so it was mostly wheat, which doesn't have husks. I still didn't like the husks in my bread. I was hoping PR would have figured out how to deal with husks, but there is no mention of it in the recipe. Next time I brew I am going to try putting the spent grain through a food mill to see if I can get most of the husk out before adding it to bread.


I have the book at home so I won't be able to send it until this weekend.

buns of steel's picture
buns of steel


227g ww flour

4 g salt

170g water

 12-24 hours 



 227 g ww flour

1 g instant yeast (yes 1/4 tsp)

170 g filtered or spring water at room temp 70F

refrigerate at least 8 hours, up to 3 days.  remove for 2 hours before mixing to take off chill.



all soaker

all biga

3/4 cup spent grain

56.5 ww flour

5 g salt

7 g instant yeast

42.5 honey or agave or sugar or brown sugar

1 T / 14g vegetable oil, optional



ferment 45-60 minutes til 1-1/2 times


form, rise 45-60 minutes until 1-1/2 times


425F, steam, lower temp to 350 and bake for 30, rotate and bake another 20-30 until rich brown, hollow when thumped, and 200F internal temp.  Cool 1 hour before serving.


Reinhart mentions the husks a little in his intro and says the husks aren't hard anymore "because of all the mashing they've endured."   

NOTE:  is it ok to just post a recipe here like that?  if not, please remove...

kanin's picture

I've been looking for a source for spent grains to try out this recipe. Haven't exactly gone into homebrewing just yet.

Let us know how it goes!

Bread_Slavery's picture

Thank y'all so much!

I will have a detailed report - and hopefully i'll figure out the upload thing and post some results

jjb_ca's picture

I've got PR's whole wheat book on order, but in the meantime, I made this for folks in our brew crew for thanksgiving. was a hit for sure.

3/4 cup is not much, and I can say I barely even noticed the spent grain in there. The taste was really sweet.

 We use a lot of grain (relatively) and we don't get full extraction, so I think spent grain still had a bit of sweet in it. tasty anyway.