Red River Cereal Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Night before:1 cup Red River Cereal1 1/4 cup Whole Wheat flour1 1/4 cup lukewarm water1/4 tsp instant yeastDay of:2 cups Whole Wheat flour2 - 2 1/2 cups bread flour1 3/4 cup lukewarm water3 Tbl. melted butter1/4 cup honey1 1/2 tsp salt1 Tbl. instant yeast
Night of: Mix all ingredients (this is called the sponge) well in bowl and cover with plastic wrap. Let sit 12 to 15 hours.
Day of:
1. Add the sponge to a large bowl with the lukewarm water. Stir until sponge is dissolved and it's just a watery looking cereal.
2. Next add the remainder of the whole wheat flour and mix well.
3. Then add the butter and honey and mix until combined.
4. Then add the salt and mix well. Then the yeast.
5. Next work in as much of the bread flour as you can until the dough does not stick to sides of bowl. Dump dough out onto flour surfaced and knead 8 to 10 minutes until the dough is soft and elastic.
6. Place in a greased bowl and cover with plastic wrap and let rise for 1 hour in oven with light on.
7. Remove dough from bowl and divide into two pieces. Shape into loafs and put in greased bread pans (9x5?) and cover lightly with plastic wrap and let rise until doubled in size (anywhere from 30 minutes to 1 hour).
8. Preheat oven to 375 F and bake 30 to 40 minutes.
Serving Size: makes 2 whole loafs of bread
Number of Servings: 32
Recipe submitted by SparkPeople user LAURAWINTER.
Day of:
1. Add the sponge to a large bowl with the lukewarm water. Stir until sponge is dissolved and it's just a watery looking cereal.
2. Next add the remainder of the whole wheat flour and mix well.
3. Then add the butter and honey and mix until combined.
4. Then add the salt and mix well. Then the yeast.
5. Next work in as much of the bread flour as you can until the dough does not stick to sides of bowl. Dump dough out onto flour surfaced and knead 8 to 10 minutes until the dough is soft and elastic.
6. Place in a greased bowl and cover with plastic wrap and let rise for 1 hour in oven with light on.
7. Remove dough from bowl and divide into two pieces. Shape into loafs and put in greased bread pans (9x5?) and cover lightly with plastic wrap and let rise until doubled in size (anywhere from 30 minutes to 1 hour).
8. Preheat oven to 375 F and bake 30 to 40 minutes.
Serving Size: makes 2 whole loafs of bread
Number of Servings: 32
Recipe submitted by SparkPeople user LAURAWINTER.
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 1.7 g
- Cholesterol: 2.9 mg
- Sodium: 118.2 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.6 g
- Protein: 3.5 g
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