Making malt bread

I took some of the left over malt (we call it drav in Swedish not sure about the English term) after brewing Nalle Puh Porter (Vinnie the Puh Porter) and made bread from it. I didn't have a recipe for it so I invented my own:

15 dl flour
5 dl malt (quite wet)
5 dl water
1,5 dl hazel nuts
2 teaspoons of salt
0,5 dl of pale baking syrup (ljus baksirap)
50 g dry yeast

Take some finger warm water straight from the tap add the yeast and syrup and stir. Mix flour, nuts and salt and then add the liquid. Start working the dough until it is smooth and flexible. Let it rest for 30 minutes under a blanket. Take the dough out, bang the air out of it and make loafs out of it. Let it rest for another 45 minutes and then bake it in an oven (225 degrees) for about 15 minutes.

Now my malt was a bit wet, I started out with 1 litre of flour and then added quite allot. Also after eating the bread I think it would have been better without the nuts.
Here are some pictures: