Beer bread

My husband brew beer at home and had a lot of spent grain or draff left. Spent grain is a byproduct of making beer. Most of the sugars have been removed to create the beer, but the grains are still perfectly good. It is rich in fibre and protein. It is usually used as animal feed, biogas or compost.

But you can also add it to your home made bread. Here is the recipe:


  • 500 g flower
  • 250 g spent grain (draf or bostel in Dutch)
  • 250 ml beer (or water, but add sugar instead)
  • 13 g fresh yeast
  • 2 tablespoons salt
  • Dash of oil


  • Put flower, beer spent and salt in a bowl. Add the fresh yeast and beer. Knead the dough thoroughly. Cover the bowl with a kitchen towel for an hour in a warm place.
  • Preheat oven at 220°. Grease a baking tin. Put the dough in the baking tin. Bake the bread for +/-45 minutes.

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