We have been away from home the past month and one of the things I missed was my homemade bread. This is my latest favourite based on Red River Cereal first produced in Manitoba in 1924. It is a mix of cracked wheat, cracked rye and flax and remains popular for its health benefits. I found this recipe in the Winnipeg Free Press. The only change I made was to omit the 1/4 teaspoon cinnamon. I did try it with the cinnamon, but found it odd. Plus, Al would not eat it with the cinnamon flavour and kept making fun of it. The dough is somewhat soft, and it makes two very large loaves. This bread is soft, chewy and keeps well for a number of days.
Ingredients
2 cups Red River Cereal
2 3/4 cups boiling water
2 packs of active dry yeast ( 4 1/2 teaspoons)
1 1/4 cups warm water
1 cup whole wheat bread flour
3 tablespoons canola oil
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon brown sugar
2 3/4 teaspoons salt
1 1/2 cups whole wheat flour
3-5 cups white bread flour
Directions
In a large bowl, cover the Red River Cereal with boiling water. Stir once and let stand 30 minutes. In a measuring cup, sprinkle the yeast over the warm water, stir and let stand 2 minutes.(mixture should look a bit frothy). Add 1 cup whole wheat flour to the cereal and mix.
Add the yeast mixture, and then add canola oil, maple syrup, molasses, brown sugar, salt and stir. Stir in 1 1/2 cups whole wheat flour and 3 cups white bread flour and mix. Let stand 12 minutes.
Knead dough about 10-12 minutes. Add in more white bread flour as needed to get the right consistency.
Form the dough into a ball and place in a large oiled bowl.Turn the dough to coat in oil. Cover with a tea towel and let rise in a worm place until almost doubled, about 45 minutes.
Gently deflate the dough and then place on a lightly floured work surface. Divide the dough in two and shape into 2 loaves and place into loaf pans. Cover with a tea towel and let rise until almost doubled, about 35-45 minutes.
Preheat oven to 350 F. Bake about 30-40 minutes. remove immediately from pans to cool on a rack.
In a large bowl, cover the Red River Cereal with boiling water. Stir once and let stand 30 minutes. In a measuring cup, sprinkle the yeast over the warm water, stir and let stand 2 minutes.(mixture should look a bit frothy). Add 1 cup whole wheat flour to the cereal and mix.
Add the yeast mixture, and then add canola oil, maple syrup, molasses, brown sugar, salt and stir. Stir in 1 1/2 cups whole wheat flour and 3 cups white bread flour and mix. Let stand 12 minutes.
Knead dough about 10-12 minutes. Add in more white bread flour as needed to get the right consistency.
Form the dough into a ball and place in a large oiled bowl.Turn the dough to coat in oil. Cover with a tea towel and let rise in a worm place until almost doubled, about 45 minutes.
Gently deflate the dough and then place on a lightly floured work surface. Divide the dough in two and shape into 2 loaves and place into loaf pans. Cover with a tea towel and let rise until almost doubled, about 35-45 minutes.
Preheat oven to 350 F. Bake about 30-40 minutes. remove immediately from pans to cool on a rack.
Looks really yummy! Did you have some of your homemade jam with it too??
ReplyDeleteI wish, that ran out a long time ago. Hope you and your family enjoyed the jar I gave you.
ReplyDeleteYa I ate that jar myself...... mostly with a spoon......
ReplyDelete