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
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
Yields
6 Servings