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.


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

  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!

    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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