Red River Bread
"A delicious fiber bread, a couple slices of this will wake up any sandwich filling! Toasted and topped with honey or marmelade makes breakfast something you'll look forward to!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 12-15
ingredients
- 1⁄2 cup Red River hot cereal, uncooked
- 2 tablespoons Red River hot cereal, uncooked
- 1⁄2 cup wheat germ
- 1⁄2 cup whole wheat flour
- 1 cup rye flour
- 1 1⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons fast rising yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons molasses
- 1 1⁄2 cups warm water
-
Egg Wash
- 1 small egg
- 1 teaspoon water
directions
- Preheated oven @ 375°F.
- Greased cake pan.
- * A bread machine can well be put to use blending the dough using only the first cycle.
-
By Hand:
- Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
- Blend together the oil, water and molasses.
- Quickly mix the wet and dry ingredients.
- Allow the dough to rest for 10 minutes.
- Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
- Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
- Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
- Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
- NOTE: The cooking time listed includes the rising time.
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Reviews
-
this bread is very dense and full of fiber and thats great. it was a lot more crumbly than i was hoping, hard to make a sandwich out of but nice toasted with cheese. i think the warm damp towel stopped it from rising very well as it got cold quickly? i made it into a loaf so i could make sandwiches and although i greased the pan it really stuck tight. so i ended up with a squatty dense crumbly brick of fiber. i tried to retard it in the fridge overnight and that may have been my problem.. but i do love red river.. thanks.
RECIPE SUBMITTED BY
Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here!
With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand!
Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it!
I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own.
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