Jerry Dennis of Fayetteville, N.C., has been searching for a recipe for Grape-Nuts Bread, which he says was printed on a box of Post Grape-Nuts in the mid-1940s.
Mary Ann Ford of Cockeysville, Md., sent in a recipe given to her by her mother-in-law when she was married in 1967. Her mother-in-law told her that it came from a box of Grape-Nuts cereal in the 1940s. Ford says it is still a family favorite.
The only change I made to the original recipe was to substitute buttermilk for sour milk. This bread is wholesome-tasting but a bit plain. I suggest serving it with cream cheese or jam.
If I were to make it again, I would add 1 teaspoon or so of orange or lemon zest and maybe some nuts or raisins.
Grape-Nuts Bread
½cup Grape-Nuts cereal
1 cup sour milk
1 cup brown sugar
1 tablespoon shortening
1 egg, slightly beaten
Dash of salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups flour
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Mix first 6 ingredients together. Sift together the last 3 ingredients and add to first. Put into a greased loaf pan. Let rise for 20 minutes. Bake 45 minutes at 350 degrees.
Makes 1 loaf; serves 8 to 10.
Per serving (based on 10 servings): 213 calories, 4 grams protein, 2 grams fat, 1 gram saturated fat, 44 grams carbohydrate, 1 gram fiber, 23 milligrams cholesterol, 246 milligrams sodium.
BY JULIE ROTHMAN