Wheat and Barley Bread

An easy recipe using the goodness of wheat and barley nugget cereal.

Step: 1

In a small bowl, soak grape nuts in buttermilk for 1 hour.

Step: 2

In a large bowl, combine buttermilk mixture, sugar, salt, egg, and baking soda. Stir until sugar dissolves. Mix in the melted shortening and the flour. Pour batter into a greased and floured 9 x 5 inch loaf pan.

Step: 3

Bake at 350 degrees F (175 degrees C) for about 45 minutes. Cool.

Per Serving: 185 calories; protein 4.3g; carbohydrates 35.5g; fat 3.1g; cholesterol 16.5mg; sodium 375.6mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.