Bread failure

One of the reasons I like brewing and baking is that there's so much synergy involved. You always have a spare half pint of beer to throw into a bread or pizza dough, and you can use the yeast and the spent grain from the beer to make bread.

I overdid it today though; yesterday I made a strong beer (OG 1082) with steeped chocolate malt grains which is now fermenting away and should be drinkable this time next year. I then made a bread dough with a small amount of the spent chocolate malt, wholemeal wheat flour and the yeast left over from the batch of KK that I bottled last Tuesday.

Sadly, although it looks and smells amazing, the chocolate malt makes it just too burnt and bitter to eat.