Spent Grain Bread

Motivation
If you're all-grain brewing you're going to have spent grains left over after the mashing step.  You should take those spent grains and make bread.

This recipe is adapted from here.

Ingredients 
3 cups Flour, plus more for kneading
1 cup Spent Grain
1 tsp Kosher Salt
1 tbsp yeast
1 tbsp honey
1 1/4 cups of warm water (or left over mash/wort)
Mise en Place
Add yeast to warm water/mash/wort (70-80 F) and let it sit for a few minutes to proof it.
Wipe a bit of oil along the inside of the your mixer's bowl to help with dough sticking to the sides.

Method

In a medium sized bowl, combine the water with the yeast, honey, and one cup of flour. Mix thoroughly. Add the salt and another cup of flour, mixing it all in. At this point, you should have a pretty gooey dough. Add the spent grain, followed by the remaining flour, plus any extra needed to keep it from being too sticky to knead.  I use a mixer with a dough hook to do all of this.  

Let mixed knead bread for about 5 minutes.  Cover bowl with plastic wrap and let sit for an hour.  It should double in size.

Divide the dough into two pieces, forming each into an oblong loaf shape by pulling the ends around and tucking them under the bottom.

Sprinkle a baking sheet with extra flour, and place the loaves on top. Allow to rise for at least 30 minutes more, then slash the tops with a very sharp knife. Bake for around 30-40 minutes at 450F, and if you like, place another pan underneath, filled with water: the steam will help crisp the crust of your bread.