Add a beaten egg and 3 tablespoons of melted butter to the milk and cereal, then stir to combine. This setting should only be used on your home or work computer. In anticipation of this year’s autumn harvest and the delicious grapes my family grow at our old farm house in Austria, I’ve prepared a grape bread recipe to take advantage of the grapes’ delicious sweetness in a celebratory loaf. We take turns hosting each month and choosing the theme/ingredient. Are you a fan of Grapenut bread? I managed to incorporate 180g of sweet red grapes, but feel free to use more if you can manage it. Shape into a round flat loaf, place on a baking tray lined with baking paper, cover with a kitchen towel and prove for several hours. Knead the dough for a few seconds and work in the grapes. In a medium bowl, combine the wholemeal spelt flour and water. Allow to cool. Add eggs, oil, 2 cups sugar, and vanilla. When I brought this loaf into the Yankee offices, I returned a few hours later to a plate of crumbs, which is always a good sign. As the cereal absorbs the milk, it will soften and thicken. Cook for 5 minutes until thick. Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean. This recipe is a keeper. The pudding and ice cream recipes have proved to be the most enduring, but we also have a soft spot for this easy Grapenut bread recipe. Here in New England, we have a quirky love of recipes made with Grape-Nuts cereal (often simplified to “Grapenut” in recipes), a century-old midwestern health cereal made from twice-baked morsels of wheat and barley. Stir until moistened. Schiacciata con l’uva is a flatbread filled and topped with harvest grapes. Add this mixture and the lemon juice to the grape pulp and bring to a boil again. I’m posting this recipe as part of this month’s #BreadBakers get-together hosted by Mayuri’s Jikoni. Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. A big shout-out to Lutz at Plötzblog whose Nußdorfer Traubenbrot provided the recipe template for this bread. Prepare the soaker on day one as well. On day two, combine all of the ingredients except for  itthe grapes (poolish and wholewheat soaker from day one, 50g strong white and 50g wholemeal wheat flour, 3g dry yeast, 5g rapeseed oil and 7g salt) and knead for 10 minutes. Pour scalded milk over the cereal and allow it to soak up the milk while you get the dry ingredients ready. Try to use end of harvest grapes for this bread to add a good level of sweetness. Fold in nuts and/or coconut. With the coronavirus COVID-19 situation still […], In times like these, we are all looking for […], The current COVID-19 related lockdown, the […], I had heard of peasemeal before, but never had […], Danish malted rye bread I put together a […], Buckwheat bread recipes & buckwheat flour sourdough, Low glycemic index bread: barley flour bread recipe, Authentic German pumpernickel bread recipe, Kletzenbrot recipe – Christmas fruit loaf, Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar, Eggless Wholewheat Maple Banana Oat Muffins, Einkorn Drop Biscuits with Peaches and Blueberries, Homemade Japanese milk bread loaf recipe (Shokupan), Multigrain bread with home-milled multigrain flour. On day one, prepare the poolish. On day one, prepare the poolish. My recipe is a wheat bread with 62.5% white and 37.5% wholemeal wheat flour at 62.5% hydration. Sift together the dry ingredients and add them to the grape mixture. Pour the batter into the waiting parchment-lined loaf pan and bake at 350 degrees for 40 to 45 minutes. After Grape-Nuts hit the market in 1897, one of the ways in which inventor Charles W. Post promoted it was in recipe contests. Follow our Pinterest board right here. In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. In a medium bowl, pour 1 1/3 cups of scalded milk over 2/3 cup of cereal and allow it to cool. Here are this month’s breads from my fellow #BreadBakers: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Add egg. To start, preheat the oven to 350 degrees and line a 9-by-4-inch loaf pan with parchment to help with loaf removal later. Combine the ingredients in a medium bowl, cover and leave to ripen at room temperature for 16 – 20 hours. Pour into two greased and floured 9″ x 5″ bread pans. Bake for 10 minutes at 230°C and a further 30 minutes at 210°C. Add the flour mixture to the cereal mixture and stir until just combined — do not overmix. In a separate bowl, sift together the 2 cups of flour, 2 1/2 teaspoons of baking powder, 1 1/2 teaspoons of salt, and 2/3 cup of granulated sugar. Combine the ingredients in a medium bowl, cover … The nutty aroma will have your kitchen smelling terrific. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. Place back into a bowl and leave to rest at room temperature for two hours. Cover and place in the fridge for 16- 20 hours. For best flavor and greater ease in slicing, wrap and store overnight. Making Grapenut bread is a lot like making any other quick bread — it just requires an extra step to get the cereal ready. Here’s how to make it! Links are also updated each month on this home page. Use Andrew Whitley’s schiacciata recipe in Bread Matters – it’s another great addition to a harvest feast dinner table. I’d also like to metion schiacciata con l’uva, a delicious harvest grape bread recipe from Tuscany in Italy.