I've tried to make spent grain bread before, and I always made the mistake of using too much and ended up with a heavy, soggy brick. These days I don't use any more than a handful. It's tempting to use more, but you cannot predict the water content accurately and it always ends up being too much.
Sponge:
15g sourdough starter
100ml boiled, but unfermented hopped wort from Beata Bitter
100g rye flour
a handful of spent grain from Beata Bitter
Dough:
Sponge +
200ml water
11g salt
400g strong white bread flour
Bake at 200ºC for 30 minutes and 150ºC for another 20, or whatever suits your oven.
The bread has a very soft, slightly doughy crumb. A bit too soft and fluffy. I might make the dough even drier next time, although it's already only 60% hydration. The supermarket bakeries clearly use malt a lot. It tastes fantastic, malty and sweet. No noticeable hop flavour.
