This bread  goes really well alongside soups and stews, but even more so in beer-cheese fondue (I use that inferior Dublin Stout and some great aged white cheddar). It's a great use for your spent grain - so when you extract guys move over to AG, here's one idea to make good use of all the ingredients.

3.5 tsp Dry Yeast (bread not beer!)

1.25 cups

Grease pan and warm slightly (10 x 6 x 4 or similar loaf pan).

Sprinkle yeast into 2/3 cup of the water, leave to rest for 5 minutes.

Stir to dissolve and add molasses.  Let rest for 10 minutes or so until frothy.

Add remaining water and stir gently.

Mix flour and salt in a large bowl and then gently stir in spent grain.

The mix will be slightly mushy, but mix until somewhat consistent.

Make a well in center of mix and pour in yeast water mixture.

Stir and form a thick batter, adding small amounts of water only if too dry.

Mix gently until batter leaves the sides of the bowl and forms a soft sticky ball.

Place dough in pan, cover with clean dish towel, and proof (rise/set) about 25-30 minutes.

Dough should rise slightly above edge of pan.

Bake in preheated oven at 425 F for 25-30 minutes.  It's a good idea to have a cookie sheet below to catch any wondering dough.

When dark and crusty, lower temp of oven and let bake another 10-15 minutes.

Drop out of pan onto cookie baking sheet and cook upside down to crust the bottom for another 10 minutes.

Let cool on wire rack before attacking it!

If you want a great recipe for the fondue - check this one out.

You could also add some honey if you like it slightly sweeter, but this is a slant of a very well known traditional Irish bread recipe.

Enjoy!