Spent Grain Bread (Scottish Ale)

What to do after prepping a batch of homebrew? Make some bread out of the spent grain while waiting for the wort to finish.


  • 3 cups (wet) spent grain
  • 1 1/2 cups warm water
  • 1 tbsp active dry yeast
  • 1/3 cup sugar
  • 3-5 cups flour
  • 1 pinch salt


(For flour, all-purpose or bread flour has worked fine. May need more flour, depending on the grain hydration.)

Combine sugar and water in mixer bowl. Add yeast and proof for 5-10 minutes.

Add spent grain, flour, and salt to mixer bowl. Knead until smooth. Add additional flour as necessary until dough is not sticky.

Transfer to oiled bowl; cover and let rise until doubled (~1 hour).

Punch down dough and split into two pans. Let rise until doubled (~1 hour).

Bake at 375 F for 30-40 minutes. If you have a probe thermometer, internal temp should be 210 F.

Let rest for 1 hour before consuming.


As usual, rise time depends on temperature. When written, house temps were in the mid-60’s, so rise time took longer…

This batch was using “scottish ale” grains. Needed a little more time in the oven. Also may have been overproofed.