Recipe: Microbrew Spent Grain Bread

Debra,
My boyfriend is also a homebrewer. I remember one of his magazines having a story on spent grain breads.... and I just found it!! It was in the "Brewing Techniques" November/December 1996 issue. Does your husband subscribe to this magazine? I have never tried this recipe since I don't like beer and usually leave the house when Bryan is brewing. The first time he boiled over and burnt the wort so that memory is still with me!! ^_^
enjoy! Toni :)
Here is their Basic Spent-Grain bread recipe (unfortunately it doesn't look adaptable to a bread machine)
1/4 cup warm water
2 pkgs bread yeast
1 tablespoon sugar
2 cups warm milk
2 tablespoons butter or oil
1 tablespoon Salt
1-2 cups Spent grain (dried and finely ground)
6-7 cups bread flour
Pour water into large bowl and add yeast and sugar. Stir until disolved. Wait 5-15 minutes until mixture is foamy. Add milk, oil, salt and grain. Begin to add flour 1 cup at a time and mix. When dough is too stiff to mix, lay out on floured surface and knead dough adding flour little by little if the dough is sticky. Knead until dough is smooth, about 8-15 minutes.
Place dough in greased bowl and cover with plastic wrap. Let rise until double in volume about 2 hours. Punch down and let rise again about 1 hour. Finally, turn dough out onto floured surface and divide into 2 sections. Knead each piece briefly and shape to fit bread pan. Let rise about 1 hour.
Bake at 375 for 35-45 minutes. Let Cool in the pan about 10 minutes before turning out and slicing.