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 is a wonderful, savory dinner bread you’re family will love.
Here’s a close up of Red River Cereal Bread.
The easy thing about this bread is you make it in the breadmaker!
Here’s what I did.
Pour hot water into breadmaker canister.
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.
Add honey, bread machine yeast and vital wheat gluten. Bake on whole wheat setting. My breadmaker takes 4 hours 10 minutes.
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.
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.
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)
- 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
- Add ingredients to bread machine loaf pan in order given.
- Select whole wheat cycle.
- Makes 2 lb. loaf.
You can see all the grain from the cereal in this bread.
If you can’t find Red River Cereal, cracked wheat would probably be a good substitute.
We love Red River Cereal Bread spread with jams, jellies, and preserves.
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