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looks great. i was just fecking the grains over the plants to keep the weeds down. works fairly well but when my parents dog came over one brewing day she decided to have more than a mouth load of lovely sweet grains.
are you talking regular homemade bread gloopy or some brewertalk gloop?

Thanks for the recipe Cormac. I tried this with my spent grains this evening. I felt very eco friendly and all <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Here's my recipe for spent grain beer bread. I've gone and converted it to metric units, but left the imperial measures in brackets. It's received some good reviews stateside, the only caution I've noted is to make sure the spent grain is well-drained, not "gloopy":

750 ml [3 cups] of spent grain (drained, but moist)
350 ml [1.5 cups] warm (~40 C [100 F]) water
1 package (30 ml [1 tablespoon]) dry BAKERS yeast
80 ml [1/3 cup] sugar (I prefer brown)
750-1250 ml [3-5 cups] flour
Dash of salt to taste (optional)

Proof yeast in mixture of water and sugar (make a starter). You should see krausen in less than an hour.
Put spent grain in large mixer bowl. Mix in starter, and start adding flour. Keep adding flour until the dough is smooth and no longer sticky. Place dough in a large bowl, cover with a clean towel, and let rise until doubled. Punch down dough, and either:
A) Split into two loaves and place in greased bread pans
Form into a round loaf and place on cookie sheet with a thin layer of corn meal under the loaf.
Allow loaf(ves) to double in size, bake in 375 F oven 30 to 40 minutes until browned and a long pin, such as a turkey pin, comes out clean after being inserted into the center of the loaf.

If you have a gutsy mixer (Sunbeam mixmaster minimum, Kitchenaid is better) you can mix in all the flour in the blender bowl. If you have a wussy mixer, you'll have to knead the last cup or two of flour into the loaf by hand.