A week or two ago, Martha started a porter that calls for several types of dark malt together with a peat-smoked malt. All this malt went to good use, being boiled in the wort. After the boil, though, it seemed a shame to just compost the wet grains.
In Amherst, Wisconsin, we once had a spent-grain bread made from spent-malt leftovers from Central Waters beermaking. In that bread I believe the malt was milled by some means. The spent grains at the point when they emerge from the wort are not only toasted but also boiled, however -- so are easily chewed even when left whole.
I dumped the spent grain in a bowl, poured on a couple scoops of sourdough starter, then added enough flour to make a dough. Since the quantity of spent malt was greater than that of flour, I anticipated trouble in the kneading. After working it a while, though, the dough did begin to behave in a doughlike way, even though its texture was heavy. Because of that heaviness I decided to spread it out on a cookie sheet that has a raised edge, then left it to rise for four or five hours before baking.
Truthfully I had no idea if the results would be palatable. They did turn out unusual. Visually, I had a pan of brownies. Chocolate, in fact, would have gone well with the burnt taste of the dark malt. It was chewy and oddly nice-flavored, and made a pleasant accompaniment to a beer or a whisky. And it was substantial. We nibbled it tentatively, and over the course of days found ourselves eating it readily. It made perfect road-trip food: compact, not crumbly, and sustaining.
That I put in no chocolate is fortunate, actually, since Lorna has a great liking for the crusty, chewy-crunchy stuff -- especially with a bit of cheese or peanut butter.