Red River Cereal Bread | Can't Stay Out of the Kitchen

Red River Cereal Bread

July 16, 2012Teresa

Red River Cereal Bread is a marvelous dinner bread that’s incredibly easy since it’s made in the breadmaker. It also has the delicious goodness of whole wheat flour and Red River Cereal included in the ingredients. I make my recipe with honey rather than brown sugar. I also include vital wheat gluten to enable the bread to raise better.

We were treated to a sumptuous meal at some long-time friends’ house in July 2012, and one of the recipes the husband made was this fantastic bread recipe. Ron starts his version of Red River Cereal Bread in the breadmaker and then after it raises he transfers the dough to a regular-size loaf pan. He also has a few adaptations to the original recipe.

I have recently remade this recipe and am adding a lot of new pictures so you can get a better idea of what this fabulous bread looks like. If you’re looking for a wonderful, savory bread recipe then give Red River Cereal Bread a try.

The most difficult thing about this recipe is finding Red River Cereal! It’s a Canadian product and it is not always easy to get it here in the states. You can purchase it on Amazon.com if you’re interested in purchasing 6 boxes at a time!

Red River Cereal Bread | Can't Stay Out of the Kitchen

Red River Cereal Bread is a wonderful, savory dinner bread you’re family will love.

Red River Cereal Bread - IMG_1282

Here’s a close up of Red River Cereal Bread.

Red River Cereal Bread - IMG_7955

The easy thing about this bread is you make it in the breadmaker!

Here’s what I did.

Red River Cereal Bread - IMG_1057

Pour hot water into breadmaker canister.

Red River Cereal Bread - IMG_1062

Add canola oil, UNBLEACHED bread flour. (Don’t use all-purpose flour in making bread. The bread will become crumbly and dry out quicker. It also does not have the gluten needed to enable the bread to raise well.) Add whole wheat flour, Red River Cereal and salt.

Red River Cereal Bread - IMG_1065

Add honey, bread machine yeast and vital wheat gluten. Bake on whole wheat setting. My breadmaker takes 4 hours 10 minutes.

Red River Cereal Bread - IMG_1259

Here’s the bread just out of the breadmaker. I highly recommend you butter the top and sides of the bread so the crust doesn’t harden.

Red River Cereal Bread - IMG_1260

Slice down bread with an electric knife. (The bread will look really nice this way and not look hacked like it will if you use a regular serrated knife). To serve: slice down bread and serve on a bread plate. Serve with butter, jams and preserves, as desired.

Red River Cereal Bread | Can't Stay Out of the Kitchen

I really love the taste of this delicious bread.

Here’s the recipe.

RED RIVER CEREAL BREAD

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

Print Recipe
Red River Cereal Bread BigOven - Save recipe or add to grocery list Yum
Wonderful, savory dinner bread. Recipe originally comes from the back of the box of Red River Cereal. Uses vital wheat gluten in order to get the heavy wheat flour to raise.
Red River Cereal Bread | Can't Stay Out of the Kitchen
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Servings
Ingredients
Red River Cereal Bread | Can't Stay Out of the Kitchen
Instructions
  1. Add ingredients to bread machine loaf pan in order given.
  2. Select whole wheat cycle.
  3. Makes 2 lb. loaf.
Recipe Notes

NOTE: Red River Cereal Bread is intended to be made in a breadmaker and not for use as a regular hand-kneaded bread loaf. If you try to use this recipe and hand-knead the bread, you will have to increase the bread flour considerably.

NOTE: I used honey rather than brown sugar in the recipe.

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. 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.

NOTE: If you can't find Red River Cereal (it is a Canadian product), cracked wheat can probably be substituted quite satisfactorily.

NOTE: While this recipe produced a lovely loaf of bread in my kitchen, others have had difficulty with the texture. You may need to increase the bread flour (NOT wheat flour) by 1/2 to 1 cup.

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

Recipe adapted from a Red River Cereal recipe.
© Can’t Stay Out of the Kitchen

 

[b]Red River Cereal Bread[/b]
 
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author: Teresa Ambra adapted from Ron Pownall, Black Mountain, NC; source: [url href=”http://www.amazon.com/Red-River-Original-Natural-16-Ounce/dp/B001SAUIT4″ target=”_blank” title=”red river cereal”]Red River Cereal[/url]
Prep time:
Cook time:
Total time:
Serves: 20
Wonderful, savory dinner bread. Recipe originally comes from the back of the box of Red River Cereal. Uses vital wheat gluten in order to get the heavy wheat flour to raise.
Ingredients
  • 1 1/3 cups hot water
  • 2 tbsp. canola oil
  • 1 ½ cups [url href=”http://www.kingarthurflour.com/” target=”_blank” title=”king arthur flour”]King Arthur[/url] unbleached Bread flour
  • 1 1/3 cups [url href=”http://www.kingarthurflour.com/” target=”_blank” title=”king arthur flour”]King Arthur[/url] Whole Wheat flour
  • ½ cup [url href=”http://www.canadasfood.com/history_products/red_river_cereal.php” target=”_blank” title=”red river cereal”]Red River cereal[/url]
  • 1 ½ tsp. salt
  • 2 tbsp. honey or brown sugar
  • 1 ½ tsp. bread machine yeast
  • 4 tsp. vital wheat gluten
Instructions
  1. Add ingredients to bread machine loaf pan in order given.
  2. Select whole wheat cycle.
  3. Makes 2 lb. loaf.
 
Notes
Red River Cereal Bread is intended to be made in a breadmaker and not for use as a regular hand-kneaded bread loaf. If you try to use this recipe and hand-knead the bread, you will have to increase the bread flour considerably.[br][br]I used honey rather than brown sugar in the recipe.[br][br][b]NOTE FROM PRODUCT MANUFACTURER[/b]: If you grew up on [url href=”http://www.canadasfood.com/history_products/red_river_cereal.php” target=”_blank” title=”red river cereal”]Red River cereal[/url], 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.[br][br]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.[br][br]If you can’t find [url href=”http://www.canadasfood.com/history_products/red_river_cereal.php” target=”_blank” title=”red river cereal”]Red River Cereal[/url] (it is a Canadian product), cracked wheat can probably be substituted quite satisfactorily.[br][br]While this recipe produced a lovely loaf of bread in my kitchen, others have had difficulty with the texture. You may need to increase the bread flour (NOT wheat flour) by 1/2 to 1 cup.
Red River Cereal Bread - IMG_1284

You can see all the grain from the cereal in this bread.

Red River Cereal Bread - IMG_7949

If you can’t find Red River Cereal, cracked wheat would probably be a good substitute.

Red River Cereal Bread | Can't Stay Out of the Kitchen

We love Red River Cereal Bread spread with jams, jellies, and preserves.

You may also enjoy these delicious recipes!

Seven-Grain Bread

Seven Grain Bread - IMG_8563.jpg.jpg

Ten Grain Nut Bread

Ten Grain Nut Bread | Can't Stay Out of the Kitchen | this delicious #HomemadeBread is so easy since it's made in the #Breadmaker! It's made with #Pecans & #TenGrainCereal. It has fabulous taste and texture. While this is a great dinner #bread, it's also terrific for #breakfast. #DinnerBread #BreakfastBread #TenGrainNutBread

Cracked Wheat Bread  

Cracked Wheat Bread - IMG_2072.jpg

 

Print Recipe
Red River Cereal Bread BigOven - Save recipe or add to grocery list Yum
Wonderful, savory dinner bread. Recipe originally comes from the back of the box of Red River Cereal. Uses vital wheat gluten in order to get the heavy wheat flour to raise.
Red River Cereal Bread | Can't Stay Out of the Kitchen
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Servings
Ingredients
Red River Cereal Bread | Can't Stay Out of the Kitchen
Instructions
  1. Add ingredients to bread machine loaf pan in order given.
  2. Select whole wheat cycle.
  3. Makes 2 lb. loaf.
Recipe Notes

NOTE: Red River Cereal Bread is intended to be made in a breadmaker and not for use as a regular hand-kneaded bread loaf. If you try to use this recipe and hand-knead the bread, you will have to increase the bread flour considerably.

NOTE: I used honey rather than brown sugar in the recipe.

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. 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.

NOTE: If you can't find Red River Cereal (it is a Canadian product), cracked wheat can probably be substituted quite satisfactorily.

NOTE: While this recipe produced a lovely loaf of bread in my kitchen, others have had difficulty with the texture. You may need to increase the bread flour (NOT wheat flour) by 1/2 to 1 cup.

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

Recipe adapted from a Red River Cereal recipe.
© Can’t Stay Out of the Kitchen

27 Comments

  • Linda Gross

    August 24, 2019 at 7:37 pm

    Can this bread. Be made without a bread machine and if so are there differences in the directions and measurements.

    1. Teresa

      August 25, 2019 at 9:12 am

      Hi, Linda. I think it can be. I would pretty much do it like a regular white bread recipe. I would combine hot water with yeast and stir to dissolve. Place oil, salt and honey in a mixing bowl. Stir in yeast mixture. Add half of the bread flour, all of the wheat flour and all of the cereal. Stir. Add remaining flour and vital wheat gluten. Stir again. Put out on heavily floured surface and knead about 10 minutes or until the bread is smooth and elastic. Place in a greased bowl. Turn greased side of dough up. Cover with a tea towel and place in warm area to raise about an hour. Punch dough down. Allow it to rest 5-10 minutes. Then shape the dough into a loaf. Place it in a greased 9×5″ bread pan. Grease top of bread. Cover again with a tea towel. Allow to raise again in a warm area for probably another hour (although it may go quicker). Bake at 300 degrees for about 45 minutes. If you tap the bottom of the pan with your knuckles and the sound is hollow the bread is done. (be careful you don’t burn your knuckles however!) Once the bread is out of the oven invert onto a cooling rack and brush the top and sides with butter. Allow bread to cool about 30 minutes before slicing. Enjoy.

  • Tina

    October 25, 2017 at 12:36 pm

    This is my go to bread recipe. I use the dough setting then put it in loaf pan and let it rise one more time and then put it in oven for 55 minutes.
    If I wanted to use Kitchenaid would I still use same measurements of ingredients and let it rise twice once in bowl and second in loaf pan?

    Thanks,

    Tina

    1. Teresa

      October 25, 2017 at 4:38 pm

      Hi, Tina. So glad you enjoy this recipe. If I used a Kitchenaid to knead the dough, I would certainly allow the dough to raise twice. You may find you need to adjust the flour and add a little more as the dough hook is working. It will totally depend on the texture of the dough at this point. I would fiddle with it a few times and see what works best.

      1. Tina

        October 25, 2017 at 5:39 pm

        Thanks Teresa for getting back to me so quickly.

        1. Teresa

          October 26, 2017 at 2:26 pm

          You’re welcome, Tina!

  • John

    April 11, 2016 at 10:35 am

    Hi Theresa,
    Thanks for the reply. I only mentioned the gluten because some Canadians might end up on your site, with their RRC readily at hand and add extra gluten by mistake.
    My wife liked the bread but I thought it was a little too crunchy. It did have a nice flavour, though. I’m going to try cooking (some of) the RRC first, next time. (1 cups of water to 1/4 cup of cereal.) Of course I’ll have to play with the final flour/water proportion to get the right consistency of the dough before baking. I also wonder whether the insoluble fibre is released in the our gut or whether it really should be cooked to obtain that benefit.
    Thanks for spreading the good word about RRC.

    1. Teresa

      April 11, 2016 at 11:33 am

      Your welcome.

  • John

    April 10, 2016 at 8:32 am

    Canadian grown wheat does not need extra gluten. It is different than American strains of wheat.
    ….So one can use white flour to one’s heart content–pizza dough, pasta, etc. You may want to put a footnote on the recipe.

    I was very surprised to even see this recipe on an American website. My friends lamented that they couldn’t purchase Red River cereal in the U.S. when vacationing. Perhaps it’s only available in certain regions of the U.S.

    Thanks for the recipe. I’ll be trying it this today.

    1. Teresa

      April 11, 2016 at 9:58 am

      Hi, John, thanks for sharing. It is very difficult to find red river cereal in the States. Nor can we purchase Canadian grown wheat here. But we muddle through the best we can. 🙂

    2. Bill

      August 25, 2019 at 10:06 am

      Two years later but if you put the rrc in first and use warm water it won’t be crunchy.

      1. Teresa

        August 26, 2019 at 7:00 am

        Thanks for the info.

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  • Barry Miller

    January 15, 2015 at 9:13 am

    Thanks I’ll check them out!

  • Barry Miller

    January 8, 2015 at 4:58 pm

    I tried this recipe and it has way too little flour. Very soupy dough. You left out the 2 T of brown sugar so that didn’t help either. I will see if I can modify it to work correctly.

    1. Teresa

      January 8, 2015 at 5:51 pm

      I’m sorry the recipe didn’t work for you Barry. This is the way I received it from my friend, Ron. I substituted honey for the brown sugar in the recipe. I’m not sure how the dough could be soupy because everything is put in the breadmaker and the breadmaker does all the work. I would think it would just make a smaller loaf. This recipe has a total of about 3.3 cups flour (including the cereal and both flours). Normally most 2-lb. loaves have 3 3/4 to 4 cups of flour, so you could probably increase the bread flour another half cup or so to make it work, if you’re having difficulty with the recipe. Again, I’m sorry it didn’t work. I hope you try it again and have a better experience with it.

      1. Anonymous

        January 14, 2015 at 9:35 am

        Here’s what works great in my machine–it’s adapted from my other recipes:
        2 c white flour
        1 3/4 c WW flour
        2 T dry milk
        1/2 c Red River
        1 1/2 t salt
        4 t vital wheat gluten
        12 oz warm water
        2 T brown sugar (dissolved in pan water)
        3 T honey
        2 T olive oil
        Use 2 t of fast rise bread machine yeast
        Set machine for 2 lb loaf, light crust, WW cycly

        1. Teresa

          January 14, 2015 at 9:58 am

          I like this. The only thing I’d change is to use bread flour instead of regular flour. My problem is it’s really hard to find Red River Cereal here in the DFW metroplex area. So I’m not sure when I’ll be able to make it again. But I will probably go with this recipe when I give it a try. Thanks for stopping by.

          1. Barry Miller

            January 14, 2015 at 3:59 pm

            I do always use bread flour. Sorry I didn’t put that in. That is a basic recipe that always works well in my old West Bend machine. You can use rye too to make a nice Swedish rye or straight whole wheat if you don’t have Red River. The key for my machine seems to be 4 1/4 cups of flour and 12 oz of water.. I’d like to get this to work with cracked wheat or bulgur but I’m not sure how to account for the liquid after soaking the cracked wheat. It comes out good in the Kitchen Aid tho!

          2. Teresa

            January 14, 2015 at 4:15 pm

            Barry, I have a recipe for the breadmaker with cracked wheat. I also have several with 10 grain or 7 grain cereals. (Check out my bread archives or search under bread). They’ve always worked fine. But check the ingredients and add or subtract to accommodate your bread maker. Most of my recipes came from my Black and Decker manual so they worked fine in that machine and the new heavy duty breadmaker I have these days. If you enjoy baking homemade bread in the breadmaker, I have over 50 recipes to look at. You may want to check them out.

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