Or try some of my Spent Grain Pretzel Rolls. After sparging your grains from PM or AG,be sure they're well drained. Set oven to 200F,& spread spent grains on cooky sheets with low sides. Arrange on oven racks,turning them every couple hours till it's obvious they're well dried.
I use a MR Coffee burr grinder (Walmart $39) to grind my dried spent grains into a medium fine flour on the Espresso setting. Here's the recipe;
*Spent Grain Pretzel Buns*
2-3C warm water (I used 2C,but 3C would make a softer dough)
2 packets of dry yeast
5C of regular flour
1C spent grain flour (I used grains from my Maori IPA)
2TBSP sugar
2tsp course sea (kosher) salt
**For the boil;
5C water
1/12oz bottle home brewed beer
1/4C baking soda (gives pretzel texture)
Makes 12 buns
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1) In your stand mixer,pour in the warm water & sprinkle the yeast on top. Let stand 5 minutes till bubbles are seen.
2) Combine flours,sugar & salt,mix well with wire wisk.
3) Using your dough hook(s),dump in the flor mixture & mix on low till dough comes together. Increase speed to medium & mix till dough is elastic & smooth.
4) Remove dough from mixer & form into a ball & put in oiled mixing bowl (I use peanut oil),turning to coat both sides. Cover with towel & rise 30 minutes.
5) Turn dough out onto lightly floured surface & kneed 1 minute. Shape dough like a thick pancake. cut into 4ths,then cut each 4th into 3 equal pieces. This will give 12 pieces. Shape into balls liek rounded mushroom caps. For best results,do not leave any folds,as they'll open up like lava flows as they rise again. Place on oiled baking sheet,6 to a sheet evenly spaced apart. Score cross in top of each roll with very sharp knife. Cover & let rise till desired size is obtained. Actual rise time will vary.
6) Pre-heat oven to 425F. Bring water & beer to a boil,but before it boils,add the baking powder. This is best done in at least a 2 gallon pot. If you wait for it to boil before adding the baking powder,it'll give a crazy hot break.
7) When rolls have risen to desired size,use a slotted spoon to transfer the rolls into the boil,2 minutes per side. I did 3-4 at a time.
8) as they get done in the boil,transfer them to oiled sheet,scored side up. Immedietly Sprinkle course sea salt on top. Bake 12 minutes.
***Heres' what they looked like my 1st time making them;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0001_zpsbd329434.jpg.html]
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They're chewy like soft pretzels,but easy to bite through. The also won't smash down while handing/eating. They stand up to condiments quite well. Look & taste like a light rye inside with a touch of malty sweetness.
