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Shredded Wheat Bread by Marie

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“Marie used to make this bread almost every Saturday. It smells heavenly coming out of the oven. A bread well worth the effort.”
3hrs 50mins
4 loaves

Ingredients Nutrition


  1. In a large bowl, pour the boiling water over the shredded wheat biscuits.
  2. Stir in salt, shortening and molasses.
  3. Cool to lukewarm.
  4. In a small bowl, dissolve yeast in warm water.
  5. Add this to the lukewarm shredded wheat mixture.
  6. Stir in the flour, 1 cup at a time, beating well after each addition.
  7. When the dough has pulled together, turn it out onto a lightly floured board Knead until supple, about 8 minutes.
  8. Lightly oil a large bowl.
  9. Place the dough in the bowl and turn to coat with oil.
  10. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
  11. Deflate the dough and let rise again until doubled.
  12. Turn it out onto a lightly floured board.
  13. Divide dough into four equal pieces and form into loaves.
  14. Place the loaves into 4 lightly greased 9x5 inch loaf pans.
  15. Brush tops of loaves with 1 tablespoon vegetable oil.
  16. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour.
  17. Preheat oven to 400 degrees F.
  18. Bake in preheated oven for 15 minutes.
  19. Reduce heat to 350 F and bake 30-40 min.
  20. until bottom of loaves sound hollow when tapped.

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