Mixed reviews on this one. I used half whole wheat flour and reduced the sugar to 1 cup. It is plenty sweet with this amount of sugar, but the whole wheat made the bread a bit heavy. I also added 1 tsp. almond extract for an extra strong almond flavor. I'm glad I did. The texture is moist but heavy. I don't recommend using any whole wheat in this. The Grape Nuts have enough heartiness. The flavor was OK for me. DH really likes it. I asked DS how he liked it a few minutes ago. I had served him a slice at breakfast and he said he couldn't remember eating it. Not a good sign in my book. This is not nearly as good as the poppyseed almond bread I reviewed a few weeks ago. If you do decide to make it and make it without whole wheat flour, please post a review. My review might not be valid since I tweaked the recipe somewhat.
chefly
German Almond Bread recipe
Yield: 2 loaves
The sweet flavor of almonds makes this bread the perfect match for a
cup of coffee.
1 cup Grape-Nuts cereal
3 cups milk
1 cup almond paste, cut into small pieces
1 teaspoon butter
2 eggs, beaten
1 1/2 cups granulated sugar (1 cup)
3 1/2 cups all-purpose white flour (2 cups white whole wheat, 1-1/2
cups unbleached)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine the cereal and milk and set aside for 1 hour.
Heat the oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Cream together the almond paste, butter, eggs and sugar. Add the cereal
mixture and mix well.
Sift the flour, baking powder, baking soda and salt into another bowl.
Add to the almond paste mixture and mix thoroughly. Spoon into the
prepared loaf pans. Bake for 1 hour (70 minutes) or until a wooden pick
inserted in
the center of the loaves comes out clean. Cool for 10 minutes, then
turn out of the pans to cool thoroughly on wire racks.