Originally Posted by MzAnnie
I am making Carmel Apple Mead. Those beautiful Crystal 60L grains that I am straining off, can they be reused to put in bread? They are so beautiful (and kind of tasty, I might add), that I don't want to waste them. They actually look like sweet feed. Anyone? Thank you!
If you have a bread maker, you could always make some sort of brown loaf, but when you put the mix in chuck a handful of the grains in too.
Should give a nice tasting "whole grain" texture to the bread.
The rest could be frozen in small amounts for future loaves.....