Red River Cereal Bread

This bread contains Red River Cereal, which contains cracked wheat, rye and flax. In addition to the cereal there is also pumpkin and sunflower seeds. The Red River Cereal is first cooked and then added to the other ingredients. This recipe makes three loaves. This bread freezes well.\





Red River Cereal Bread

Makes 3 standard loaves

Ingredients for Cereal Mixture:

1 Cup RAW Red River Cereal

3 Cups Water


Directions:

Combine water and cereal in a saucepan.

Bring to a boil. Stirring, frequently.

Once mixture comes to a boil, reduce heat.

Continue cooking for about 14 minutes, stirring occasionally.

Remove from heat, cover with lid for 5 minutes.

Cool mixture for 10-15 minutes before adding to bread ingredients.




Ingredients for Bread:


Red River Cereal mixture above

2 cups warm water

¼ Cup honey

2 teaspoons salt

¼ Cup oil

1 Tablespoon Pumpkin Seeds

1 Tablespoon Sunflower Seeds

2 Cups whole wheat flour

2 Tablespoons Quick Rise Yeast

6 Cups All Purpose Flour


Directions:


In a large mixing bowl, combine all ingredients EXCEPT the white flour, mix well.

Add 4 Cups white flour, mix well.

Add the remaining 2 Cups of flour ½ cup at a time. At this point you are kneading the flour into the dough by hand.

Remove the dough from the bowl and work in the last cup on the counter, until the dough feels soft but not sticky. This may take about 8-10 minutes. Put on some music and start kneading!!

Shape the dough into a ball and place in a large well-greased bowl, turning dough to grease the surface.

Cover the dough with a cloth

Place in a warm place in your kitchen and let rise until doubled in size, about 1 hour.

Punch the dough down and remove from the bowl.

Cut the dough into three equal pieces.

Take one piece of the dough and flatten with your hands into a rough 8 inch by 4 inch rectangle

Roll the dough while flattening the dough at the same time to form into a log (you want to remove any air pockets).

Pinch the seam and the ends of the dough together with your fingers. You want a nice smooth, even shaped log.

Place the loaves into well-greased bread pans.

Cover with a cloth and allow to rise for about 1 hour. The bread should double in size.

Remove cloth and bake in a pre-heated 350 degree oven for about 35-40 minutes.

If the bread loaves look like they are browning too fast. Gently lay a piece of tin foil over the top of the loaves.

Remove bread from the oven when fully cooked and cool on a wire rack.

Allow bread to fully cool before slicing.




Print Recipe:Red River Cereal

The star of the show.

Combine water and cereal and bring to a boil over high heat. Stirring often.

Reduce heat and gently boil for about 15 minutes until most of the water is cooked into the cereal.
Stirring often.

Remove from heat and cover for about 5-10 minutes.

Combine all of the ingredients together except the WHITE FLOUR.

Then add 4 cups of the white flour. Mix well.

Knead the dough until all of the flour is mixed in.

Remove dough from the bowl. Time for the real work to begin. 

Take 1/2 cup flour and sprinkle some on counter.

sprinkle some of the flour on top of the dough.

Start kneading the flour into the dough.

Keep doing this until you have added in the remaining flour. (2 cups in total).

This is just a picture of all the cracked wheatlets that kept flying everywhere.

Once it is nice and smooth and not sticky. form into a ball.

Place dough into a big buttered greased bowl.

Cover with a tea towel for about one hour.

Punch the dough down.

Put the dough on the counter and flatten it.

Roll into a log. Squishing out air bubbles.

Divide into 3 pieces.

Flatten one piece and shape into a log.

Pinch the seams.

Place formed loaves into well greased bread pans.

Cover bread with a tea towel. Allow to rise for about 1 hour or until doubled.

Bake in 350 degree oven for about 35-40 minutes.

Cool on wire rack for 10 in pans and then remove from pans and continue to cool loaves completely before slicing.