Grape Nuts Bread by Dachshundlady

[BakerAunt]

Grape Nuts Bread
Submitted by dachshundlady on August 31, 2013 at 7:00 am

I have altered Donna German's recipe to make it more malty. I still make the dough in the machine but form it into a boule and bake in a big terra cotta flower pot saucer.
Yield: 1 loaf

1 1/3 cup warm water
3 Tbsp. barley malt syrup, included in the above water OR 3 Table other sweetener
3 Tbsp. canola oil
1 cup dry Grape Nuts cereal, nugget type
2 tsp. salt
3 Tbsp. malted milk powder, not chocolate; I use Carnation
3 1/4 cups BREAD flour
2 tsp. gluten, optional
2 tsp. instant yeast

Put in bread machine in order given. Set on dough cycle. Keep an eye on the dough as you may need to add more flour. You want the dough tacky but not too sticky. I think last time I used 3 1/3 cups.

Once it rises put dough onto a lightly floured surface. Either form into a regular loaf or tuck dough under into a boule to form surface tension. Place dough in buttered pan.

Let rise in a warm place 30-40 minutes, preheating oven to 350 during the last 10 minutes of the rise.

Bake 350 for 35-45 minutes for the boule. Thermometer should read 190F. Remove and cool.

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