In old Amana communal days very little was wasted. A use was found for almost every kind of scrap. That tradition carries over today in a local, oldest in Iowa, brewery where they make bread from grain leftover from making beer, called spent grain. Spent grains have nutrients and flavors after their sugars have coverted to beer. The grain is added to regular dough to add protien and texture. It makes a hearty, somewhat sweet, healthy loaf of bread. In Germany, Monks used to work with fermented grains for certain types of religeous atonement. Their bread was called Biertreberbrot. A wonderful, creative, local bread you must try!