Here’s an old recipe that I had never made…Grape Nuts claims it’s one of their top 6 recipes. Well, I’m going to have to find out what the other 5 are…because this bread is great! We loved it, and my husband couldn’t believe it was so easy to make with such simple ingredients. We enjoy it with main dish salads or soups; and it’s also good just buttered for coffee time. We thought it would make good simple sliced ham or chicken sandwiches too.
I like to make my bread in a longer quick bread pan; a 10” one worked well. The recipe calls for a 9x5” pan, but it is too big. I confess, I used store-brand “nutty nuggets”; they worked just fine. I thought soaking them would turn them into mush, I was wrong. The flour in this recipe is sifted before measuring, so a cup weighs about 4 ounces, not the usual 4 ½ ounces. Don’t add too much flour, so it stays moist and delicious, not dry and crumbly.
This is one of my husband's very favorite breads, I like it too; it has a very good flavor.
Grape Nuts Bread
1 1/3 cups milk -- scalded
3 tablespoons butter or shortening – melted (I melted mine in the hot milk.)
2/3 cup Grape-Nuts (2.6 ounces)
2 cups sifted flour (8 ounces)
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons salt
2/3 cup sugar (5 ¼ ounces)
1 egg -- well beaten
Scald milk; add butter and grape nuts and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into an 8 ½ x 4 1/2"inch or a 10 x 4 x 3 inch loaf pan, greased on the bottom and sides and lined with parchment paper greased the same way. Bake in moderate oven (350°F) 1 hour, or until done. Check the bread with the toothpick test or with an instant-read thermometer (190-200°).
Wrap in foil and store several hours or overnight in the refrigerator before slicing.
2015 Cost: $ 1.40 or 7¢ per slice in narrow pan with butter
Adapted from a vintage Grape Nuts advertisement.