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Organic Beer Bread Sourdough

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Organic Beer Bread Sourdough


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Organic Beer Bread Sourdough Organic Beer Bread Sourdough Organic Beer Bread Sourdough
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Try the latest bread culinary craze according to BlogTO

Spent Grain Bread that’s also good for you - it's nutritious, healthier for you and the planet.

This is a project by The Spent Goods Company who learned about how 6 Billion pounds worth of spent grains ends up in the landfill (US) every year.

That's the equivalent of being able to feed every person a loaf of bread every week for almost 1 year.

While larger breweries divert their grains as animal feed, urban craft breweries produce too little in comparison to financially justify pickup or deliveries to nearby farmers.

With craft breweries growing 25% every year in Ontario, The Spent Goods Company is working with forward-thinking businesses to find a win-win situation for all.

So we diverted spent barley grains from landfill and made a delicious, organic sourdough bread instead.

It's Healthy for you!

Barley Grains are:

Good for your Health – Considered one of the healthiest whole food grains.

Studies show it’s protective against Breast Cancer, Type 2 Diabetes, Gallstones, Heart failure and lowers cholesterol

Good NutritionDouble the fiber and protein; Less gluten (but NOT gluten-free) and low glycemic compared to white flour bread.

Good for the Planet – You have directly reduced greenhouse gases by diverting leftover grains that typically end up in the landfill.


  • Small (460g) is perfect for the individual / usually can finish the loaf within 2 meals (About 1/4 smaller than Regular).
    • You will directly offset 73.6g of equivalent CO2 emissions by eating this loaf of bread.
  • Regular (650g) - Finish the loaf within 3 meals shared by 2 people
    • You will directly offset 104g of equivalent CO2 emissions by eating this loaf of bread.
  • Family size (950g) - This is the one you want if entertaining several guests. Usually goes in a single meal enjoyed by 4 people (about 1/3 larger than Regular size)
    • You will directly offset 152g of equivalent CO2 emissions by eating this loaf of bread.


Flour: Locally sourced certified organic whole wheat and spent barley grains

  • Made using a wet dough and long slow natural fermentation to increase nutritional value, flavour, and digestibility.
  • Organic + Local: Sourced locally using traditional stone milling techniques to preserve the integrity and unique character of the grain.
  • 100% Vegan (e.g., no eggs, no dairy) and no preservatives
  • No commercial yeast – made with our own sourdough starter

Spent Grain Bread – Artisan bread at its best with a tangy sourdough taste.

  • Easy to add to existing Food menus like sandwiches or charcuterie boards
  • Made with organic whole wheat flour from Ontario + spent grains + salt + yeast + water

The end to end process to make this naturally leavened sourdough bread takes over the 2 days:

  1. We build a mature starter (aka levain) for approx. 10-12 hrs with a 10% inoculation.
  2. The mature levain is then used to inoculate a younger levain with a higher inoculation (50% inoculation for 3-4hrs)
  3. While the young levain ferments, we mix the flour and water in the recipe together and let it hydrate (autolyse).
  4. Once the young levain is sufficiently developed it's incorporated into the autolyse and the dough is mixed. Salt and additional water are added toward the end of this process.
  5. Then the dough ferments at room temp for 3-4hrs and is folded onto itself at regular intervals.
  6. Once the loaves are shaped, they go into a fridge for a cold proof lasting roughly another 10-12hrs before baking.

Now, do see why it tastes so good?


FREE Delivery restricted to paid orders only at above pre-agreed locations such as CSI Annex, Spadina, 401 Richmond.

Also, we have limited number of Beer Bread available at these Retail Pickup & buy locations

How to store Sourdough bread

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