Bread From Beer Grains

Provided by Larry Scheurich (2013 - via American Homebrewers Association)

3 cups spent grain (wet, straight from the mash tun for best results)
1 1/4 cups warm water
1/4 cups sugar
4-5 cups of all purpose flour
1 tsp salt
1 egg beaten
1/4 cup milk
1 packet dry active bakers yeast

Mix yeast, water, and sugar in a bowl and let sit for 30 minutes to activate

Mix yeast starter, salt, egg, spent grain, and milk in a bowl, and slowly add flour

Knead dough until it is smooth and no longer sticky

Place dough in a large, greased bowl and cover with a towel.  Allow to raise until double in size.

Split dough into loaves and allow to raise.  Score with a knife

Bake at 375 degrees for 35 minutes