This is a simple recipe that calls for spent grains from home brewing, but feel free to substitute any grain you have on hand.
Ingredients:
3 1/2 cups flour
3/4 cup spent grains
2 tbs brown sugar
1/4 tsp kosher salt
1 tbs bread yeast
1 1/4 cups water (or beer)
Directions:
Combine all the ingredients in a Kitchen Aide mixer with the dough hook and mix till the dough is formed into a ball.
Place in a bowl with and cover with a towel and place in a warm place for 2 hours till the dough has doubled in size.
If you are going to bake the bread the next day, place in the refrigerator. Remove about 1 hour before cooking time to allow the dough to get back to room temperature.
Preheat oven to 425. If you have a pizza stone, place this in the oven to heat up.
On a pizza peel, lightly flower the peel and the dough and form into a round or log shape.
Let the dough rise for 20-30 minutes while the oven heats up.
Using a serrated knife, cut a few slashes in the dough.
In a small pan, pour a cup of water and place below the pizza stone.
Spread some corn meal on the pizza stone and slide the bread onto the stone.
After 40-45 minutes, the bread should be ready. When tap on the shell, you should hear a hollow sound.
Remove from the oven and let sit for 5 minutes before cutting and eating.
As a twist, replace some or all of the water with beer.