PDF I found this recipe while browsing HomeBrewTalk.com It looks tasty and all the comments seem very positive. So i will have to give this a try after my next brew day, I always feel bad tossing all those wonderful grains away.
Origion of the recipe: http://beerreviewdude.com/beer-recipes/spent-grain-beer-bread-recipe/
Ingredients
* 3 cups all-purpose flour
* 1/4 teaspoon rapid-rise yeast
* 1 1/2 teaspoons table salt
* 2 cups finely grated Parmesan cheese
* 3/4 cup and 2 tablespoons room temperature water
* 1/2 cup spent grain, preferably low on the roasted malts
* 1/4 cup and 2 tablespoons lager
* 1 tablespoon white vinegar
* 1 tablespoon minced fresh rosemary
Instructions
1. Combine and whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, grain, lager, and vinegar. Using a silicone spatula, fold together mixture, scraping up dry flour from bottom of bowl until a ball forms. Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 18 hours.
2. Line a 10-inch skillet with a sheet of parchment paper and spray with nonstick cooking spray. Transfer dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges into the middle. Transfer the dough, seam-side down, to your parchment-lined skillet and spray the surface of dough with nonstick cooking spray. Cover the dough loosely with plastic wrap and let it rise at room temperature until your dough has doubled in size, around 2 hours.
3. About 30 minutes before your dough is done rising, adjust oven rack to the lowest position, place your Dutch oven (with the lid on) on the rack, and heat the oven to 500 degrees. Dust the top of your dough lightly with flour and, using a sharp knife, make a 6-inch-long, 1/2-inch-deep slit along the top of the dough.
4. Carefully remove your dutch oven from the oven and remove the lid. Pick up dough by lifting parchment and lower into the Dutch oven. Cover the Dutch oven and place in oven. Lower oven temperature to 425 degrees and bake covered for 30 minutes. After 30 minutes, remove lid and continue to bake until loaf is deep brown and the center of the loaf registers 210 degrees, 20 to 30 minutes longer. Carefully remove the loaf from the pot; transfer the loaf to a wire rack and cool to room temperature, which would take about 2 hours.
