| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 2 | tb | Wheat germ, for dusting the pan |
| 1 | c | Raisins |
| 1 | c | Milk |
| 1/2 | c | Honey |
| 1/2 | c | Sugar |
| 3 | tb | Unsalted butter |
| 2 | c | Grape Nuts cereal plus additional for sprinkling on top of loaf |
| 1 | c | Whole wheat flour |
| 1 | c | Unbleached flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 1 | ts | Pure vanilla extract |
INSTRUCTIONS
Preheat the oven to 350F. Butter a 9x55x3 inch loaf pan, dust with the wheat germ and set aside. In a medium saucepan, combine the raisins,milk, honey, sugar, and butter. Bring to a boil over moderate heat. Pour over 1-1/2 cups of the cereal in a large bowl. Let cool 15 minutes. Sift the flours, baking powder, baking soda, and salt directly into the bowl; add the remaining 1/2 cup of cereal, eggs, and vanilla. Stir with a heavy wooden spoon just until blended. Spoon the batter into the prepared pan, smoothing the top. Sprinkle with the remaining cereal. Bake until the loaf shrinks from the sides of the pan and a skewer inserted in the center comes out clean. About 1 hour. Loosely cover the top of the loaf with aluminum foil if it is getting too dark druing baking. Cool the loaf in the pan on a wire rack for 20 minutes. Carefully loosen around the sides of the pan, then invert onto the rack and turn right side up. Cool completely. Makes one loaf. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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