I have been threatening to make some spent grain bread, which, I would imagine, would go quite well with a home made cheese and a pint of nice craft beer.
If we keep this up we will end up starting a commune in the west of Ireland somewhere.
Séan, spent grain bread is the simplest thing to do. I'm surprised you haven't given it a go yet. You'll still only use a small portion of your spent grain, unless you plan on opening a bakery.
Actually, a couple of times I made it part of the brew day. Stick the oven on while sparging, bread is in the oven at the start of the boil, and you can be eating fresh bread before the yeast is pitched.
