Spent grain bread

We brewed some beer on Easter Day, and what to do with that spent grain? Well I have a recipe now! I wanted to make sure it turned out perfect first, but it is so good I am trying not to go into the kitchen for fear of eating it all

1 1/4 cup warm water
2tsp dry active yeast
1T. honey

Make a slurry and let it bubble, 45min

3T honey
1 egg
1 1/2 cups spent grain
2 cups 00 flour
1 cup gluten free flour (I used rice but sweet potato works too)
1 tsp salt
3T softened butter

blend 'em together

Once yeast slurry is ready, slowly incorporate into the flour mixture.  Proof at 120degrees or so for 2 hours. Punch the crap out of it and re-rise for 1 hour.

Split into 4 loaves, add flour as necessary so it isn't super sticky (this dough starts out sticky AF).
Oven at 350, bake for 30 minutes. Brush top with salted olive oil.