I followed the recipe at the American Homebrewer Association's website utilizing about three cups of spent grain from my latest all-grain #homebrew batch. It is a dry Irish Stout and despite the warning about roasted barley's potentially being bitter in the bread, it turned out really tasty! I have zero prior experience baking bread so I didn't know anything about how large the baked dough would get. I split it into two small round loaves each on their own cookie sheet, and one rectangular loaf in a rectangular pan. Everything turned out very well, family visiting for Thanksgiving devoured the first loaf as soon as they saw it, and we polished off the other two within a day or so.