Thursday, June 9, 2011

RED RIVER BREAD


Red River Cereal is a Canadian product that is a combination of cracked wheat,
cracked rye and flax (cracked and whole).
My daughter Beverly bakes a lot of bread using this cereal so I keep her
supplied whenever I travel to the US.
A similar combination could be made from cracked wheat, rye and
flax available at health food or bulk food stores in the US.


Mixing is effortless with a an appliance up to the task.
When the mixer is done, I turn the dough out onto a floured surface and knead in enough flour
by hand until it feels soft but not sticky.
My daughter doesn't bother with the hands-on step and her results are just as good
so go with whichever method you prefer.
Place into a well-greased bowl, cover and let rise in a warm place.


After the second rising, the dough is light and ready to form.
I roll the potions out with a rolling pin and then roll it into a loaf.


After forming, I cover the tops with a piece of plastic to keep it from drying out.


The bread is ready to bake after it has risen an inch above the pan.



Rest bread in pans for 5 minutes ( no longer) after baking, and they will be
easy to remove from the pan.


A very nice slice of bread with healthy grains throughout.


1/3 cup Red River Cereal
1 1/3 cup water

Bring water to a boil, stir in cereal.
Reduce heat and cook until water is absorbed; cool.

2 pkg. dry yeast (or 2 tbsp.)
1 cup warm water
1 tsp. sugar

Dissolve yeast and sugar in warm water until yeast is bubbly.

1/4 cup vegetable oil
3 tbsp. honey
2 tbsp. molasses
1 egg
1 tbsp. salt

Combine oil, honey, molasses, egg, salt and cereal; mix well.

1 cup warm milk
1/2 cup warm water
3 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour

                        In a large mixing bowl, combine yeast, cereal mixture, milk, water and
             whole wheat flour.  Beat until smooth.  Mix in enough remaining flour to make dough
                 easy to handle. Turn out onto a floured surface and add more flour if needed to
make a soft dough that is not sticky.
Place into a lightly oiled bowl; turning once to oil surface.
Cover and let rise in warm place until doubled, about 1 hour.
Punch down and let rise again, until almost doubled,
about 45 minutes.

Divide dough into 4 equal portions; shape into ovals and let rest 10 minutes.
Roll each portion into rectangle, approx. 15 x 9 inches.
Toll up tightly, beginning at short side; seal ends and fold under.
Place seam side down in greased 9 x 5-inch loaf pan.
Brush loaves lightly with oil.
Let rise until doubled, about 1 hour.

Place loaves on low rack so that tops of pans are in center of oven.
Bake in preheated 350 ° oven for 25 to 30 minutesor
until deep golden brown.
Cool on wire rack for 5  minutes, remove from pan
and cool completely.

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