#100HAPPYDAYS - Day 18 Bread

Spent grain bread

My husband is a home brewer who makes fabulous beer.
Though I'm not especially fond of IPAs in general, I love most of the other beers he makes.
But having a steady supply of home brew isn't the only benefit from his hobby; he also makes the most incredible whole wheat bread using his spent grains.

Spent grains are what is left and after the mash has extracted most of the sugars, proteins, and nutrients, from the grains. Breweries often sell their spent grains as animal feed, though their nutrient content is severely reduced.
Though no longer high in nutritive value, spent grains give whole wheat bread a delicious nutty flavor and a nice chewy texture.

Every time he brews, my husband uses the spent grains to make 3-4 loaves of this great tasting bread we refer to as "beer bread." He never uses a recipe, so it's a little different each time, but always delicious.
I'm looking forward to breakfast tomorrow morning when we'll turn a loaf or two of his latest beer bread into French toast.
Yum.