Spelt bread and spent grain bread

Last weekend I made spelt bread, to meh results. I'm considering making spent grain bread, but haven't found the time/recipe/nerve yet.

The spelt bread was from Hensperger (p. 128) in the 1.5# size (as usual) with the following modifications:

• buttermilk powder + water instead of buttermilk (didn't have buttermilk)
• ghee instead of whipped reduced-fat margarine (didn't have margarine)
• 1T gluten instead of 1T + 1t (oops)
• half the yeast, half the salt (as usual)

The recipe says to set the crust on dark, but the Zo doesn't let me do that for the whole-wheat cycle. I could create a custom cycle, but I probably won't.

The resulting bread was tasty but dry, so it was best as toast. I'm sure it would've been moister if I'd taken it out as soon as it was baked, and not cut into it while it was warm. But still. The first slice of this bread was crisp like a cracker!

The inside was dry.

It was also misshapen.

The outside was lumpy.

And it had weird formations on the surface.

The outside was even worse in closeup

Still, I might make this bread again. I'll be sure not to leave it in the machine after it's baked, I might add some more liquid (maybe using real buttermilk), and I'll probably try a different fat.

One Degree organic sprouted spelt flour (now in the freezer)

My husband brewed some hefeweizen beer last weekend, and the spent grain smells wonderful. I've got to use it in some bread, perhaps with barley malt syrup as a sweetener.

The following recipes sound interesting to me. Most of them have at least 1 cup of spent grain, and I avoided breads with egg because they just sounded wrong.

• gameofbrews.com/basic-spent-grain-bread
  Looks like a good recipe, but it calls for drying the spent grain, which I won't bother to do. I'd probably cut the water to 3/4 cup instead, and add more if it seemed to need it. I might use 2 T malt syrup instead of 1 T honey.
• honey.com/recipes/detail/6/honey-spent-grain-beer-bread
  I'd cut this recipe by 1/2 or 2/3 and probably use malt syrup instead of honey (sorry, honey.com).
• food.com/recipe/spent-grain-beer-bread-417899
  Interesting recipe with 3 cups of spent grain, 3-5 cups flour, lots of sugar, and almost no salt.
• snappyservicecafe.com/homebrewed-to-home-baked-spent-grain-bread
  3 cups bread/AP flour, 1 cup WW flour, 1 cup spent grain.
• sourdough recipes:
• theperfectloaf.com/natural-sourdough-with-spent-beer-grains
• bakersandbest.com/2015/03/02/spent-grain-sourdough
• noteatingoutinny.com/2010/04/13/sourdough-spent-grain-rye-bread
• thefreshloaf.com/node/36040/beer-bread-spent-grains

Also, I need to check out Spent Grain Chef, a bunch of recipes from Brooklyn Brew Shop that feature spent grain (in granola! brownies! burger buns! corn sticks! and more!). I happen to have a mini corn pan, so I might need to make those corn sticks.