Copied from www.bodensatz.com
"I've been doing some experimentation recently after mashing, and have finally come up with a really good recipe for bread which uses some of the spent grains. Sorry this recipe isn't exacting, but anyone who's made bread to any extent should know how to turn this into something yummy.
I started by scooping about 1 and 1/4 litres (quarts) of wet spent grain out of my drained latuer tun. That I put into a large bowl, and added enough water (maybe 2 cups, but I didn't measure) to allow me to get my hand-blender in there and mash everthing up nicely. To this gunk I added about 1/2 cup of molasses, 3 or 4 cups of whole wheat flour, about 1/3 to 1/2 cup canola oil, a teaspoon of salt, and 5 to 8 teaspoons of bread yeast. I mixed this all up nicely into a really mushy sort of 'gook', and put a towel over it for a half hour to give the yeast time to get going.
After the half hour was up, I chucked in about 1/2 to 3/4 cups rolled oats, a bit more oil, and kept adding flour to it as I kneaded. In total, counting the 3 to 4 cups of flour above, I used just about all of a 5.5 lb bag of flour, and the thing made 4 really nice loaves of bread. You basically just keep adding flour until you can knead without the dough sticking to your hands.
Once you get a nice dough, let it rise (covered) for about 1/2 hour, then divide into four loaves and put into well-greased bread pans. Cover and let rise again 1/2 hour. Bake at 375F for 30 to 40 minutes.
This results in a bread which has a very distinctive barley taste which is not too overpowering as some of my earlier experiments have been. Keep in mind that barley husks are astringent so using too much of your spent grain results in a rather harsh bread that I don't think many people would enjoy. You could obviously use more from a wheat beer mash than from an all barley mash."