I'm looking for a recipe for a good spent grain beer bread - ideally a quick bread, ideally with cheese in it. Has anyone come across such a recipe?
That seems relatively easy to adapt....I would just use a good cheese bread recipe and just add a good amount of well drained spent grains. You could also substitute the liquid in the recipe with some good, dark beer (50% of the liquid would be sufficient I believe), like stout. I make a spent grain bread, but its a naturally leavened, lean bread....and its anything but quick. Sorry I don't have an actual recipe, but I think its a relatively simple adaptation.
Would you be willing to share the recipe, or at least baker's percentages of your spent grain bread?
100% flour (80;10 bread flour; whole wheat), 25% levain, 75 - 80% hydration (50/50 water and stout beer), 2% salt, 15% spent grain.
The percentages (without the stout and spent grain) are my basic country bread ratios....I usually just start with that and adapt it to additions.