Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Stay away from large amounts of Roasted Malts.
Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. This will take about 5 additional cups, the amount depending on the water content of the grain. Continue to knead or mix until a silky texture that does not stick to fingers is achieved.
Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Then form into loaves and let rise again. When doubled in volume, bake at 375 for 30-35 min. Test to make sure done inside.
Bread Sticks: Roll the dough into bars about 2" in diameter and about 10" long. Bake until Golden Brown.
You can improve on the texture of the bread if you dry the spent grain and grind it up with the flour mill. One cup dry and three cups water works out for the above recipe.
Add Flaked Oats or Flaked Barley to the top of loafs before baking for extra flavor.