With regards to the bread. Do you just add the spent grains "as is" or do you have to mash or grind them more?
Also, does the flavor of the grain come through in the bread? If so maybe a pumpernickel with special b would be awesome.
We just add them "as is". I would say the flavor is subtle and more noticeable with specialty grains. Don't go overboard as the hulls can get to be a bit prickly.