{"id":53077,"date":"2023-09-11T15:35:31","date_gmt":"2023-09-11T19:35:31","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=53077"},"modified":"2026-11-05T00:09:33","modified_gmt":"2026-11-05T04:09:33","slug":"spent-grain-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/spent-grain-bread-recipe\/","title":{"rendered":"How to Make Spent Grain Bread: A Sustainable, Delicious Recipe for 6"},"content":{"rendered":"<div id=\"thebe-1329034460\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Spent grain bread is a delicious, sustainable and nutritious option made from a byproduct of the brewing process, the mashed malt grains.<\/p>\n<figure id=\"attachment_10580\" aria-describedby=\"caption-attachment-10580\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10580 size-full\" title=\"Spent grain bread\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/01\/Pan_de_bagazo_de_cerveza.jpeg\" alt=\"Spent grain bread\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/01\/Pan_de_bagazo_de_cerveza.jpeg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/01\/Pan_de_bagazo_de_cerveza-300x158.jpeg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/01\/Pan_de_bagazo_de_cerveza-114x60.jpeg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-10580\" class=\"wp-caption-text\">Spent grain bread<\/figcaption><\/figure>\n<p>This ingredient, rich in fiber and protein, is mixed with flour, olive oil, yeast and a touch of craft beer to make a loaf with a golden crust and a moist crumb.<\/p><div id=\"thebe-1764276831\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-2317673504\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>What Is Brewer&#8217;s Spent Grain?<\/h2>\n<p>Spent grain is the solid residue left after mashing malted grains in brewing, a byproduct that retains a large amount of dietary fiber, plant protein and bioactive compounds, which makes it an excellent ingredient for breads, cookies and doughs.<\/p>\n<h2>Nutrition Information<\/h2>\n<p>Each serving of spent grain bread contains approximately 370 kcal, 10 g of protein, 12 g of total fat (1.7 g saturated), 0 mg of cholesterol, 55 g of carbohydrates, 2 g of sugars and 380 mg of sodium.<\/p>\n<h2>Spent Grain Bread Recipe<\/h2>\n<p><strong>Prep time:<\/strong> 3 hours<br \/>\n<strong>Cook time:<\/strong> 40 minutes<br \/>\n<strong>Servings:<\/strong> 6<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 kg (2.2 lb) strong bread flour<\/li>\n<li>500 ml (about 2 cups) warm water<\/li>\n<li>400 g (14 oz) wet spent grain<\/li>\n<li>150 ml (about \u2154 cup) olive oil<\/li>\n<li>50 g (1.8 oz) fresh baker&#8217;s yeast<\/li>\n<li>15 ml (1 tablespoon) craft beer<\/li>\n<li>1 tablespoon fine salt<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>In a large bowl, combine the flour, spent grain, olive oil, beer and salt. Mix briefly to bring the dry and wet ingredients together. Separately, dissolve the fresh yeast in part of the warm water and add it to the main mixture. Stir well with a wooden spoon until evenly combined.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-43661\" title=\"Yeast\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Levadura-activa-300x199.jpg\" alt=\"Yeast\" width=\"400\" height=\"265\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Levadura-activa-300x199.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Levadura-activa-270x180.jpg 270w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Levadura-activa-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Levadura-activa.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"2\">\n<li>Gradually add the rest of the water, mixing constantly until you have a soft, workable dough. For extra flavor, you can add herbs, seeds or spices to taste. The dough should not stick to your hands.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-28217 size-full\" title=\"Brewer's spent grain\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/09\/Bagazo-de-cerveza-e1751815632738.jpg\" alt=\"Brewer's spent grain\" width=\"400\" height=\"265\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/09\/Bagazo-de-cerveza-e1751815632738.jpg 400w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/09\/Bagazo-de-cerveza-e1751815632738-300x199.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/09\/Bagazo-de-cerveza-e1751815632738-270x180.jpg 270w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/09\/Bagazo-de-cerveza-e1751815632738-370x245.jpg 370w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"3\">\n<li>Transfer the dough to a clean, lightly floured surface. Knead vigorously for 20 to 30 minutes, stretching and folding the dough to develop the gluten. Shape it into a ball and place it in a floured bowl. Cover with a clean cloth and let it rise in a warm place for 2 hours or until doubled in size.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-43664\" title=\"Spent grain bread dough\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Masa-bagazo-300x198.jpg\" alt=\"Spent grain bread dough\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Masa-bagazo-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Masa-bagazo-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Masa-bagazo.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"4\">\n<li>Once risen, gently degas the dough and knead it again briefly. Shape it into loaves and place them on a lightly oiled baking sheet or one lined with parchment paper. Bake in an oven preheated to 180\u00b0C (356\u00b0F) for 30 to 40 minutes, or until the bread is golden with a firm crust.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-43667\" title=\"Freshly baked spent grain bread\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Pan-bagazo-recien-horneado-300x198.jpg\" alt=\"Freshly baked spent grain bread\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Pan-bagazo-recien-horneado-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Pan-bagazo-recien-horneado-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/09\/Pan-bagazo-recien-horneado.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<ol start=\"5\">\n<li>Remove the bread from the oven and immediately place it on a rack so it cools evenly and keeps its crisp crust. Let it rest for at least 30 minutes before slicing to enjoy on its own, with butter or as the base of a cheese board. It goes perfectly with a craft beer of your choice.<\/li>\n<\/ol>\n<h2>Which Beer Should You Use?<\/h2>\n<p>The recipe includes only 15 ml of beer, so its contribution to the bread&#8217;s aroma and flavor is very subtle. A blond or amber craft beer with mild toasted notes and no excessive bitterness is recommended, such as a blonde ale, K\u00f6lsch or pale ale, since these add a touch of flavor without overpowering the other ingredients.<\/p><div id=\"thebe-43345983\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h2>Properties of Brewer&#8217;s Spent Grain<\/h2>\n<ul>\n<li>Brewer&#8217;s spent grain is a protein-rich byproduct, averaging 24-26% on a dry matter basis.<\/li>\n<li>It is also rich in fiber, with 53% neutral detergent fiber (NDF) and 27% acid detergent fiber (ADF).<\/li>\n<\/ul>\n<div id=\"thebe-1488277062\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. How long does this bread keep well?<\/h3>\n<p>Spent grain bread keeps well for 3 to 5 days at room temperature in a cool place, in a cloth bag or airtight container.<\/p>\n<h3>2. What is the maximum proportion of spent grain I can use?<\/h3>\n<p>It is best not to exceed 40 to 50% wet spent grain relative to the total weight of the flour, since larger amounts can make the crumb too wet or dense.<\/p>\n<h3>3. Can I use dried spent grain instead of wet?<\/h3>\n<p>Yes, but it needs to be rehydrated first. For every 100 g of dried spent grain, add about 250 ml of water to rehydrate it and recover a texture similar to fresh spent grain.<\/p>\n<h3>4. Does the bread keep the flavor of the beer?<\/h3>\n<p>The bread does not taste like beer, but it does keep a subtle aroma of toasted cereal and malt, which comes mainly from the spent grain.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. How long does this bread keep well?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Spent grain bread keeps well for 3 to 5 days at room temperature in a cool place, in a cloth bag or airtight container.\"}},{\"@type\":\"Question\",\"name\":\"2. What is the maximum proportion of spent grain I can use?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is best not to exceed 40 to 50% wet spent grain relative to the total weight of the flour, since larger amounts can make the crumb too wet or dense.\"}},{\"@type\":\"Question\",\"name\":\"3. Can I use dried spent grain instead of wet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but it needs to be rehydrated first. For every 100 g of dried spent grain, add about 250 ml of water to rehydrate it and recover a texture similar to fresh spent grain.\"}},{\"@type\":\"Question\",\"name\":\"4. Does the bread keep the flavor of the beer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The bread does not taste like beer, but it does keep a subtle aroma of toasted cereal and malt, which comes mainly from the spent grain.\"}}]}<\/script><\/p>\n<div id=\"thebe-3592758047\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>Did You Know?<\/h2>\n<p>Using spent grain in baking not only improves nutritional value, it also helps reduce waste in the brewing industry. It is a delicious way to support the circular economy from your own kitchen.<\/p>\n<div id=\"thebe-2815704540\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/brews-to-barns-act-spent-grain-tax-credit-breweries\/\">The US Proposes a Tax Credit for Breweries That Donate Their Spent Grain<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-cookies-recipe\/\">Delicious Beer Cookies: An Easy Recipe That Stays Fresh<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"How to Make Spent Grain Bread: A Sustainable, Delicious Recipe for 6\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/01\/Pan_de_bagazo_de_cerveza.jpeg\",\"width\":600,\"height\":315},\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"Spent grain bread is a delicious, sustainable and nutritious option made from a byproduct of the brewing process, the mashed malt grains.\",\"prepTime\":\"PT3H\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT3H40M\",\"recipeYield\":\"6 servings\",\"recipeIngredient\":[\"1 kg (2.2 lb) strong bread flour\",\"500 ml (about 2 cups) warm water\",\"400 g (14 oz) wet spent grain\",\"150 ml (about \u2154 cup) olive oil\",\"50 g (1.8 oz) fresh baker's yeast\",\"15 ml (1 tablespoon) craft beer\",\"1 tablespoon fine salt\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Step 1\",\"text\":\"In a large bowl, combine the flour, spent grain, olive oil, beer and salt. Mix briefly to bring the dry and wet ingredients together. Separately, dissolve the fresh yeast in part of the warm water and add it to the main mixture. Stir well with a wooden spoon until evenly combined.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 2\",\"text\":\"Gradually add the rest of the water, mixing constantly until you have a soft, workable dough. For extra flavor, you can add herbs, seeds or spices to taste. The dough should not stick to your hands.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 3\",\"text\":\"Transfer the dough to a clean, lightly floured surface. Knead vigorously for 20 to 30 minutes, stretching and folding the dough to develop the gluten. Shape it into a ball and place it in a floured bowl. Cover with a clean cloth and let it rise in a warm place for 2 hours or until doubled in size.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 4\",\"text\":\"Once risen, gently degas the dough and knead it again briefly. Shape it into loaves and place them on a lightly oiled baking sheet or one lined with parchment paper. Bake in an oven preheated to 180\u00b0C (356\u00b0F) for 30 to 40 minutes, or until the bread is golden with a firm crust.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 5\",\"text\":\"Remove the bread from the oven and immediately place it on a rack so it cools evenly and keeps its crisp crust. Let it rest for at least 30 minutes before slicing to enjoy on its own, with butter or as the base of a cheese board. It goes perfectly with a craft beer of your choice.\"}]}<\/script><\/p>\n<div id=\"thebe-396972619\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Spent grain bread is a delicious, sustainable and nutritious option made from a byproduct of the brewing process, the mashed malt grains.<\/p>\n","protected":false},"author":1,"featured_media":10580,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[22733,21182,21180,22702],"class_list":["post-53077","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-food-en","tag-gastronomy","tag-recipes","tag-spent-grain"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=53077"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53077\/revisions"}],"predecessor-version":[{"id":53078,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53077\/revisions\/53078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/10580"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=53077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=53077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=53077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}