While brewing some beer, I kept the spent grain to make a bread with the malted grains. I adapted a formula from Wolfgang Süpke, using a mixed rye and wheat starter, and some smoked ale from Spain – which seemed right considering the ale I brewed was smoked wheat. That said, the beer was nauseatingly smokey, so I didn't drink it. But it semed to work okay for the bread. Will let the loaf cool and slice.