Red River Cereal Bread

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Red River Cereal Bread calories by ingredient
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A hearty, nutty, full of flavor bread. So yummy and delicious! A hearty, nutty, full of flavor bread. So yummy and delicious!
Number of Servings: 32


    Night before:

    1 cup Red River Cereal
    1 1/4 cup Whole Wheat flour
    1 1/4 cup lukewarm water
    1/4 tsp instant yeast

    Day of:

    2 cups Whole Wheat flour
    2 - 2 1/2 cups bread flour
    1 3/4 cup lukewarm water
    3 Tbl. melted butter
    1/4 cup honey
    1 1/2 tsp salt
    1 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.

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Member Ratings For This Recipe

  • Excellent. This is the first bread I have made without using a bread machine . turned out great!. I made it a second time substituting 1 cup of water with 1 cup of butter milk and 1/4 cup of the cereal with 1/4 cup of cracked flax seed. Also very good. - 4/24/16

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  • Love this! So glad to make the same bread I remember from childhood. #redrivercereal - 11/1/15

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  • This is a great bread. However, I used 3 1/2 cups of bread flour and 3 bread pans to get the right texture. - 9/17/14

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  • Trying this is in the oven. I used a bit less flour, but in the recipe it is confusing why it says 2 x 2.5 cups of flour. - 11/6/13

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  • Awesome recipe! Needs no variations! - 8/23/12

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