I've made spent grain bread (
Treberbrot in German) just incorporating the grain like you would a soaker, and was not impressed with the texture, or the flavor. I've not done this yet, but I've learned that the preferred method is to dry the spent grain in a low oven, and then grind it into flour. Not only does it make sense that this would improve the texture (who wants husks, ) but it should also release more flavor, I'd think. Got to get around to it one of these days. BTW if that's your first bread, nice start! Welcome to another obsession.