We were treated to a sumptuous meal at some long-time friends’ house last week and one of the recipes the husband made was this fantastic bread recipe. Ron starts it in the breadmaker and then after it rises he transferred the dough to a regular-size loaf pan. He also has a few adaptations to the original recipe.

The recipe comes from this company and their product. I have not seen this in the Dallas Metroplex area, but I will start looking for it. This was found at an Ingle’s grocery store chain common in North Carolina and the Eastern Seaboard.

Here’s the recipe.

RED RIVER CEREAL BREAD

(Recipe from Ron Pownall as adapted from Red River Cereal recipe)

1 1/3 cups water

2 tbsp. oil

1 ½ cups Robin Hood Best for Bread Homestyle white flour

1 1/3 cups Robin Hood Best for Bread Whole Wheat flour

½ cup Red River cereal

1 ½ tsp. salt

2 tbsp. brown sugar (Ron uses honey)

1 ½ tsp. bread machine yeast

2 tsp. vital wheat gluten (Ron adds this)

Add ingredients to bread machine loaf pan in order given. Select whole wheat cycle. Makes 2 lb. loaf.

NOTE FROM PRODUCT MANUFACTURER: If you grew up on Red River cereal, then this bread will bring back memories of goodness steaming in the kitchen. Except that now, it’s baking in the bread machine. Serve toasted as a breakfast bread lightly drizzled with honey, and you’ll give new meaning to toast.

NOTE FROM ME:  Vital wheat gluten is necessary for many breadmaker recipes using whole wheat flour as yeast alone is not enough to get the dough to rise since the flour is so dense.

I believe this is the missing ingredient I need when I sprout my own flour (wheat berries) and then grind them. It is so much healthier, but also so dense it doesn’t raise well at all in a breadmaker. I can’t wait to try whole wheat bread next time with this ingredient to see if I can finally make sprouted wheat bread in the breadmaker.

As you can tell, we scarfed through this loaf really fast! Here lie the remaining two pieces.