Spent grain bread

After finishing up the Vienna Session IPA yesterday I decided to make some bread from the spent grains.


  • 400 grams white flour
  • 100 grams spent grains – I didn’t dry them up before adding to the bowl
  • 380 milliliters water (It’s best if the water is lukewarm, 30-35°C)
  • 1/2 teaspoon salt (I just eyeballed it)
  • 1/2 – 1 teaspoon bakers yeast (Also eyeballed)


Throw everything into a bowl, mix everything together with a spoon. Cover bowl with something and set aside for 9-18 hours in a warm place (20-30°C). The dough should be very sticky and rough at this point.

After the 9-18 hour rising time I set the oven to 225°C, put in the baking stone and let it warm up for a few minutes. Put some flour on the counter, remove the still sticky dough from the bowl and fold it 2-3 times, so it’s shaped however you like. At this point you might want to wait 30 minutes or so for the dough to rise some more, but I just cut a slit in the top and put it in the oven on the baking stone. Put some container into the oven with water so the dough doesn’t dry out in the oven.

I had my bred in the oven for about an hour, occasionally poking it with a wooden spear to see if it was still dough-y on the inside.

Cool it for a while, preferably on a wire rack before cutting and consuming.

Pictures and tasting notes

I found the bread to be really tasty and have just the right amount of grist in it. Crust is hard and nice to bite on. I will definitely be doing this again on my next brew day. It might be interesting to try this recipe  with the grist from a dark beer, like a stout or a porter.


Bun in the oven

Finished product

Original recipe

This is the original recipe I worked my bread out of – No knead bread

  • 450 gr flour
  • 360 ml water
  • 1/2 tsp salt
  • 1/2 tsp yeast

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