This weekend is shaping up to be an interesting joining of good things!
I will brew Java Coffee Stout on Saturday, and then we will use the steeped grains in a bread following a recipe from Peter Reinhart's Whole Grain Breads.
Part of the beer brewing process is to steep about a pound of crushed grains in warm water (155F/68C) for about 30 minutes. These grains would then normally be discarded (I usually compost them, but some will feed them to the birds), but this time we'll use them as the grains in a whole wheat bread.
The bread will be started tonight with a starter to soak the whole wheat flour. The bread will then be completed tomorrow after brewing the beer and adding the grains and other ingredients.