Our homebrew club does a "cooking with beer" thing every year. This year I made a bunch of breads, but the one that was the most fun was my "All Wort" recipe.
2 cups of unfermented wort (I was making a Scottish Light)
2 cups of leftover mash grains (husk, germ, the whole mash)
1 cup of rye flower
1 cup of whole wheat
5-6 cups of white, unbleached bread flour
1/2 cup honey
1/4 cup molassas
I used three different yeasts: Nottingham, Coopers and Fleishmans. Probably too much, but I had two expiring packets of beer yeast but didn't trust them. Next time Ill do it with just beer yeast.
Mix yeast with 1 cup white flour and all of the wort. Set aside to proof for about 1/2 hour.
Mix the honey and molassas into the proofed liquids, plus the spent grain.
Mix the rest of the dry ingredients together. Add to the wet ingredients as you work the dough until you get a sticky dough ball. Turn out onto the counter liberally coated with flour. Keep kneeding in the flour, adding more as needed until it is mostly dry. Won't get as dry as a regular bread because of all of the sugars in it, it will still be slightly sticky. Knead and kneed some more, the Rye and whole wheat need it to get gluteny.
Oil outside and place in a big oiled bowl and place somewhere warm (like my patio) until it doubles in size. That took about 3/4 hour at 90 degrees. Punch down, transfer to parchment paper, make 2-3 big round loafs and set out to rise again, about another 45 minutes. The yeast was explosive with all of that sugar in there.
Bake in a cooler oven (300-325) for about 30-40 minutes.
The bread is not tough and you don't get barley husks caught in your teeth, which is what I was worried about. You never feel them at all. It IS high in fiber, so if your diet isn't used to that, then you might not want to eat 1/2 of the loaf at once. The bread is very high in protein, fiber and minerals and really good with just a schmeer of butter and/or honey.
