I make bread more often than i brew, as I get plenty of grains left over from each batch. I make up ~2-3 cup packets of grains and throw them in the freezer for when the bread urge arises.
WRT grains - Just as the darker grains darken the beer and impart stronger flavors the same happens with bread. A strictly steeping grain bread might come out very strongly flavored depending on the grains used. I tend to make the lighter grains into bread more often, most recently a 100% MO bread.
The husks are what they are, i make no effort to separate them out when baking and have not had any problems.
The above recipe calls for a 1 day prep time, IMO that is unnecessary.
1 pouch of yeast in 1 1/4 cups of water with ~1/3 cup of brown sugar. Let that sit for ~15 minutes if you wish for the yeast to get busy. Sometimes I do, others I don't and rarely notice much difference.
Turn oven to 500*
In a sturdy mixer:
2-3 cups of grains (depending on how grainy you want the bread)
~1 tbsp oil
pinch or two of salt
mix this up briefly then add the yeast/water/sugar mix.
begin adding bread flour cup by cup, it varies depending on humidity that day. Eventually it will cease to be as sticky. At this point flour the counter and dump the dough and kneed some additional flour in to reach 4-5 cups total.
Place dough in a greased bowl, cover with a damp towel, and leave in a warm spot to rise 1 hour. punch dough down and let rise another hour. Cut into desired number of loaves or shapes and place on either a baking stone or a cookie sheet that has been liberally dusted with corn meal.
Once the oven has been pre-heated sufficiently (get an accurate thermometer!) put the bread in the 500* oven quickly to prevent heat drop. The lower the temp to 425 and bake ~50-60 minutes. A probe thermo can be used to check if it is done, should read ~210-215* internal.
