I've made spent grain bread several times, the first time I just added it right into the mix. You definately get more texture once its cooked, but I didn't noticed it changed the flavor much at all. Keep in mind, its 'spent', all you're getting at this point is a protein boost and 'roughage' with the husks. The second time I did it, I dried the grain a bit then threw it into the food processor to grind it up as fine as I could, then added that into the bread mix. I thought that was much better... I don't like chewing on husks in my samich! If you're going to mix it into pizza dough, I would highly suggest grinding it up like I did. Also don't use the darker grains, it actually lends flavors you don't want in bread. good luck.