So this is my last beer grain recipe! For now… Anyway this is very much a classic soft sandwich bread. I wouldn’t be surprised to see it on the grocery shelves right next to the wonder bread. I think the bread came out a little sweet, and would recommend cutting the sugar content a bit. My husband loves sandwiches with this bread, and I found it pairs perfectly with a fried egg.

RECIPE: Beer Grain Sandwich Bread 
Makes 3 Loaves 

SUPPLIES NEEDED:
Mixer with Dough Hook
Bowl
Pastry Board
Loaf Pans
Oven set to 350 degrees

INGREDIENTS:
3 Cups Warm Water
2 Tablespoons Yeast
1/4 Cup Honey
5 Cups All Purpose Flour
3 Tablespoons Melted Butter
1/3 Cup Molasses
1 Tablespoon Salt
3 1/2 Cups Whole Wheat Flour
4 Tablespoons Spent Beer Grains

DIRECTIONS:
1) In the mixing bowl, combine the warm water, yeast, honey, and all purpose flour.
2) Place the mixture in a warm location for 30 minutes and let it get bubbly.
3) Then add the rest of the ingredients and kneed for 2 minutes on speed 4 in the mixer until a dough forms.
4) On a floured pastry board or counter, kneed the dough by hand until smooth and elastic.

5) Place the dough in a bowl and let rise in a warm place for an hour.
6) Grease the loaf pans and then divide the dough into three pieces and place in the loaf pans.
7) Let the dough rise again until it comes up above the loaf pans a bit.
8) Bake at 350 degrees until the inside of the bread is 160 degrees, so 30-50 minutes.
9) If you like a soft crust, melt a bit of butter and brush it over the surface of the hot bread as soon as its out of the oven.