Walter’s Beer Bread

3 c. bread flour
1 c. wheat flour
3 c. grains from brewing, put through a food processor or painstakingly hand ground
1/4 c. sugar
2 tsp. yeast
2 tsp. salt
1/4 c. warm water
1/4 c. olive oil
1 egg, beaten
~3/4 to 1 c. milk (depends on how wet your grains are)

Activate the yeast with the 1/4 c. warm water.
Mix together grains, flours, and salt, add to the activated yeast.
Add the oil, egg, and about a 1/2 cup of milk.
Knead the dough by hand or use a stand mixer with a dough hook, adding more milk as necessary, until all the ingredients are mixed well and the dough pulls away from the sides of the bowls.
Shape into a ball, place in oiled bowl, cover with clean, damp towel (or plastic wrap) and let rise until dough has roughly doubled (1.5 – 2 hours)
Punch dough down and divide – I do 3 small loaves, but you can do 2 large or 4 even smaller, whatever you want, really.
Set out on baking stone/cookie sheet/baking peel, cover, and let rise again for about an hour or so.
Place in preheated oven (350° F), bake for ~40 minutes, until breads sound hollow when tapped.

Put breads on cooling rack for about 30 minutes, then slice and enjoy!

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