Sourdough discard Grape-Nuts
Make this hearty sourdough Grape-Nuts cereal with just a few simple whole food ingredients. Top with your favorite fruit and nut butter, and cover with milk for a delicious nutritious breakfast.
Jump to RecipeWhile we were dating during college, Grape-Nuts were my husband’s staple go-to breakfast. He would always say that Grape-Nuts were the best way to start the day. Shortly after we got married I wasn’t able to find grape nuts on the shelves at stores. It was 2020 and many things became unavailable for a time. This hiatus from Grape-Nuts got me out of the habit of buying them and my husband eating them.
A few years later I got my first grain mill and, knowing that the ingredients for Grape-Nuts were simple, decided to make some for myself.
The first time I made the grape nuts they turned out perfect! But it took several more tries for me to replicate it so that I could make the recipe ready to share.
The 4 ingredients listed on a box of Grape-Nuts are whole wheat flour, malted barley, yeast, and salt. I figured using the natural yeast in sourdough would add a great flavor to the grape nuts.
What is the Difference Between Malted vs Regular Barley?
The barley used in a box of grape nuts is made with malted barley. Malted barley has gone through a sprouting process that lowers the gluten in the grain. Malted barley is most often used in the making of beer. In this recipe I use regular barley rather than malted because that is what I can find at my local bulk food store. I still find the regular barley to have great flavor, but if you can get your hands on malted barley I am sure it would taste great too.
Looking for More Unique Sourdough Discard Recipes? Try These!
- Sourdough plum cobbler
- 3 ingredient sourdough discard crackers
- 100% whole wheat sourdough animal crackers
Ingredients
- 100g wheat berries
- 100g barley grain
- 200g sourdough discard (or starter)
- 1/2 tsp salt
How to Make Sourdough Grape-Nuts
First, grind your wheat and barley in a wheat grinder on the finest setting.
Add salt, then the sourdough discard.
You can mix the dough with a spoon, your hands, or a food processor.
The dough consistency should be slightly drier than a pie crust. If it is too dry, add water a teaspoon or two at a time until it comes together in a ball without being too wet.
Let the dough autolyse for at least 1 hour on the counter or overnight in the fridge.
Preheat the oven to 350° F.
To break up the dough into the classic Grape-Nuts shape, place a handful at a time into a food processor. Pulse until the desired size of “nut” is reached. Pour out onto a baking sheet and return any large chunks to the food processor, repeating this process until all the “nuts” are made.
Bake at 350° F for 25 minutes, then remove the pan and stir the nuts. Break them apart to ensure they do not stick together. Return to the oven for 10-20 additional minutes until they become mostly crunchy. The “nuts” will continue to harden as they cool so they do not need to be completely dry, but should be most of the way.
Enjoy your sourdough Grape-Nuts with milk and fruit or topped with peanut butter and lightly sweetened with maple syrup or honey.
Sourdough Grape-Nuts
Equipment
- food processor
- grain mill
Ingredients
- 100 g wheat berries
- 100 g barley grain
- 200 g sourdough discard
- 1/2 tsp salt
Instructions
- First, grind your wheat and barley in a wheat grinder on the finest setting.
- Add salt, then the sourdough discard.
- You can mix the dough with a spoon, your hands, or a food processor.
- The dough consistency should be slightly drier than a pie crust. If it is too dry, add water a teaspoon or two at a time until it comes together in a ball without being too wet.
- Let the dough autolyse for at least 1 hour on the counter or overnight in the fridge.
- Preheat the oven to 350° F.
- To break up the dough into the classic Grape-Nuts shape, place a handful at a time into a food processor. Pulse until the desired size of “nut” is reached. Pour out onto a baking sheet and return any large chunks to the food processor, repeating this process until all the “nuts” are made.
- Bake at 350° F for 25 minutes, then remove the pan and stir the nuts. Break them apart to ensure they do not stick together. Return to the oven for 10-20 additional minutes until they become mostly crunchy. The “nuts” will continue to harden as they cool so they do not need to be completely dry, but should be most of the way.
- Enjoy your sourdough Grape-Nuts with milk and fruit or topped with peanut butter and lightly sweetened with maple syrup or honey.