A week ago we made a batch of Black IPA beer. We saved the grain from the mash and divided it into 3/4 cup portions, frozen for future use in bread. This past week I made one loaf with the grain and it was entirely edible and delicious. Today I made a second loaf for us to use as toasting bread. The recipe is from Peter Reinhart's Whole Grain Breads book. It's a tasty loaf with a rich brown color due to the grains. Tasty too!
A crumb shot of the bread -
We have really been enjoying this bread toasted with peanut butter and orange marmalade for breakfast. I will definitely make more of this bread in the future.