Grape-Nuts Multigrain Bread

"I threw this together as an experiment, and luckily for me it turned out to be delicious! I made two loaves which were promptly sliced into thick slabs, smeared with fresh butter and jam (Recipe#254642, if you must know), and consumed on the spot with a tall glass of milk. Mmmm. (I used recipe#71032, one of my all-time favorites) Edited to add: I have reproduced this recipe many, many times now since it's original discovery, and this is a solid recipe that works every time! Enjoy!"
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by bikerchick photo by bikerchick
Ready In:
2hrs 30mins
2 loaves




  • Mix the yogurt and the milk together in a large mixing bowl until smooth. Add the Grape Nuts cereal, and set aside for 10-15 minutes.
  • Add the rolled oats, honey and salt, mix well.
  • Add one cup of flour and mix to incorporate it, then add the instant yeast. (If you prefer to use active dry yeast, you must proof it in warm water with a little bit of sugar, and add the yeast liquid here.) Mix well.
  • Continue adding flour, about 1/2 cup at a time, until too thick to mix with a spoon.
  • Turn out to a floured surface and begin to knead, adding flour a little bit at a time.
  • The dough will stay quite sticky -- resist the urge to add more flour once you have used all 4 cups. Knead for approximately 10-15 minutes total.
  • Put the oil into the empty mixing bowl and coat the sides well, add the dough and flip it around to cover all surfaces with a thin film of oil.
  • Cover bowl and leave undisturbed in a warm spot to rise, about 90 minutes, until almost doubled in size.
  • Punch down dough and return to floured work surface. Briefly knead oil into dough, then let dough rest for a few minutes.
  • Divide in half, form loaves, and set aside to a warm spot, covered with plastic wrap or a dish towel to rise a second time, about 50 minutes, until almost doubled.
  • Bake 350F for 25-35 minutes, until hollow-sounding when knocked on the bottom.
  • Cool on racks.

Questions & Replies

  1. Did you all use the 2 Tablespoons of yeast, or should it be teaspoons? I want to make this bread but am leery of putting 2 Tablespoons in it. Please advise. I'm looking at the GrapeNuts Multigrain Bread by Susiecat too


  1. It is the first crisp fall day of the year, and I can't tell you how nice it was to come home to a dinner of homemade vegetable soup and this yummy bread! The Grape-nuts give it a very different flavor and texture that I rather enjoyed. It is definitely a sweeter bread as dinner loaves go, but that is a nice change of pace from our more earnest multigrain loaves :). Mine came out a bit dense, but I think that is because I didn't bake it long enough (we were hungry!). I did not use my bread machine, and I was definitely sweating as I added the last 1/2 c flour and still didn't have a dough solid enough to knead. I added another 1/4 c flour but still had trouble with the kneading. It didn't rise much the first time, then the second time rose some. The major "poof" came during baking, though I imagine it was supposed to get bigger. I'm not sure what happened there. All in all this is very tasty and I will certainly revisit it next time I have some Grape-nuts to use up. Thanks for posting! Made for PRMR 2008.
  2. This has a great, "malty" flavor from the Grape-nuts, and a wonderful texture and crust. I also used my bread machine to do the kneading and then finished it off by hand (both rises and baking). Went great with a big pot of homemade chicken soup. Made for Spring 2008 PAC.
  3. I'm so glad you threw this together. What a fabulous hearty bread. Loved the texture. I used the active dry yeast, proofed and other than that made as directed and it worked perfect. We love it. Thanks.
  4. I thought this would be fabulous, mostly because I'm a Grape Nuts freak, lol, but it far far exceeded my expectations! I fiddled a little, although not with the ingredients, but what I did and didn't do might be helpful to someone else. First off, for some reason I was just a smidge shy of the amount needed for the plain yoghurt (I used a nice thick Greek yoghurt) so to make up the difference I added a little creme fraiche--maybe two spoonfuls. I used active dry yeast, so it needed proofing. I measured the milk and then took about a third of a cup of that milk and warmed for the proofing, with a smidge of sugar. I blended the rest of the milk with the yoghurt, then I put that in the bottom of my bread machine. I added the Grape Nuts and let the machine mix things up a bit, then turned it off to let it sit. My yeast was organic and I don't remember ever smelling such fresh yeast! It smelled fantastic! To the bread machine, I next added honey, oats and the salt--my honey was a mishmash collection of dredges of different kinds of honey, I got rid of two different kinds, I think, lol. I again let the machine mix, then I mixed the proofed yeast in. While the machine was going, I added a cup of flour at a time. I wouldn't recommend this, lol. First off, I went a tad too far with the flour (I mixed in a little milk to get it back to a stickier state). Secondly, a bread machine is not efficient at kneading this kind of dough, it's very heavy and my machine just pushed it around, lol. I took it out and gave it a few kneads and let it rise for almost 2 hours. My shaping came out rather 'sloppy', lol, but it wound up being fine. My bake time took far longer than the noted time, but I didn't mind! It was worth the wait, this is such a tasty and hearty bread! Great experiment Susiecat, I'm glad you made it up and posted. I'd love to make again and I'm sure having it as toast will be just as wondeful, although I really don't think it's going to last long enough. :)


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