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.