Sue’s Grape-nuts® Bread


I tried a recipe for Grape-nuts® yeast bread…it failed; heavy, soggy, not worth eating!   So here is my own recipe…just what I wanted; a nice sandwich loaf with Grape-nuts® for crunch and a little added flavor.   This is delicious for sandwiches, like chicken salad, and perfect for toast.  I confess I used store-brand cereal; we like it just fine, and I keep it on hand for granola and our favorite Grape-nuts® quick bread recipe
I modified a white bread recipe I have used to eliminate 4 tablespoons! of the 6 tablespoons butter originally called for and used whole eggs instead of egg yolks.  The less rich dough is perfect with the crunchy cereal mixed in.   I made mine in 4” x 10” pans for smaller slices that we like.           

Sue’s Grape-nuts® Bread
     ½     Cup  Water
  1 ½     Cups  Whole Milk
  2         Tablespoons  Butter -- softened
  6         Cups  Bread Flour -- 1# 11 ounces
  4         Teaspoons  Instant Yeast
  1         Teaspoon  Sugar
  1         Tablespoon  Salt
  1 ½     Tablespoons  Honey
  2         Large  Eggs
     ¾     Cup  Grape-nuts® -- 3 oz
Heat water and milk to 120° (add butter to this if it is not softened).
Place flour except 1 cup in mixer bowl.  Add yeast, sugar, salt, softened butter, honey and eggs and Grape-nuts®.  Add liquids and beat 2 minutes.  Add remaining flour until dough doesn't stick to bowl.  Knead on speed 2 for 6 minutes. 
Let rest in a warm place, well covered, 10 minutes.  Shape into 2 loaves, (1# 10 1/4 ounces), place in greased 9 x 5" loaf pans or 4" x 10" loaf pans. 
Let rise, covered, in a warm place, until 1" above pan (or doubled) - 30-35 minutes. 
Preheat oven to 350° while loaves are rising.  When the dough is ready, bake the loaves for 30-35 minutes, until they are golden brown and sound hollow when tapped (200° on an instant read thermometer).  Turn them out of the pans and cool completely on a wire rack before slicing.
2017 Cost:  $2.18 or $1.09 per 1 1/2# loaf
Yield:   "2 Loaves"

Per: 125 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 236mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

3 comments:

  1. Got to try this - it looks wonderful! Thanks for the recipe.

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  2. I don't have a large mixer to make bread this way. Do you think it would work in my bread machine? I like my sweet potato bread for egg salad, too. This sure looks good!

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    Replies
    1. Don't see why not, especially if you use the dough cycle and bake it in the oven. It couldn't be used on a delay cycle because of the milk and eggs.

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