Red River Cereal Bread
January 5th, 2008 by chuck
This Red River Cereal Bread toasted, tastes as good as a warm bowl of hot
cereal on a cold winters morning.
But, to be perfectly honest, I hated this stuff growing up; along with Porridge and Cream of Wheat. However, over the years I think our taste buds change as we get older. Things I disliked as a child, I now like as an adult.
The same goes with the Red River Cereal. Now, I love the natural, wholesome flavor of the wheat, cracked rye and flax seeds all combined to make this cereal and, it also makes an excellent loaf of bread. There’s something about the wonderful texture throughout this bread and a tasty nutty flavor from the cracked rye and flax seeds. That makes this bread a true comfort food to enjoy and savor.
This bread makes a delicious toast for those morning when you’re on the run and you need something quick and nutritious. Picture it, all golden brown with a little melted butter, but, not too much butter. You still want the crispy crunch when you bite into the toast. I like it when I can hear the sounds of the grains and seeds popping as it toasts in the toaster.
All one needs is a couple toasted slices of this Red River Cereal Bread with a small bowl of fruit and a glass of milk to make a healthy, high in fiber and nutritious breakfast. Oh, by the way, sorry to say Red River Cereal is only available in Canada. You can get more information at the Red River Cereal website.
For a step by step cooking class of this tasty Red River Cereal Bread click here.
For a printable recipe card of this Red River Cereal Bread click here.
For other free bread recipes go to cookingbread.com
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I just stumbled upon this blog and I love it! I adore bread (who doesn’t?) and it’s great that there’s a blog like this. Great job (and the bread pics are incredible)!
Lynn, thank you for the comment and my sister will be happy to hear that you love her pictures. We work very hard to get them just right
PS, thanks for mentioning us on your blog http://www.nitpicky.org
chuck
I stumbled as well. Gotta love StumbleUpon and gotta love bread.
Love the blog.
http://www.floors4u.net/
Nice blog Chuck! Very tempting bread recipes. As a Nutritionist I am especially interested in your high fiber bread recipes. Wish I could buy the Red River Cereal where I live. I would love to try baking this bread. I bet it’s delicious and nutritious!
Lori
This is a fantastic recipe and I now make this bread a couple of times per week and eat this bread every day. I was happy to see a recipe that incorporates Red River Cereal into a delicious, and nutricious bread. Cheers to you.
Alesa
I made this bread over the weekend. I proofed and knocked it down a couple times to develop the flavour, even let one load rise in the fridge overnight. I was surprised that as beautiful as they looked it seemed to lack any real deep flavour…any suggestions?
I’m thinking of adding a touch more salt. They seemed to rise quite quickly so perhaps the salt would retard the yeast and add flavour.
Other than that, I love the blog. Will be making your bagels over this upcoming long weekend. (Family Day in Ontario)
I tried this recipe as printed and it was good. But I came up with a fast method for using the cereal that works pretty well — soak 2 cups of cereal in 1 cup boiling water for about 15 minutes — as long as it takes to proof your yeast. Then add to this (or any other) standard two-loaf bread recipe.
An added benefit is that the warm cereal helps the bread rise, so if you’re trying for a quick loaf in a cold house, the cereal acts like an internal heater.
Canadian friends have now brought me four boxes of Red River — we’re loving it!
Does anyone know if the cereal should be cooked or not when it is added to the water, yeast and flour?
I found your website while searching for whole grain bread recipes. I have been baking bread for about a year, and continue to learn new recipes and new methods. I have a box of Red River in the pantry from my last fishing trip to Fernleigh, ON, and now I know I can use it in my whole wheat recipe to “kick it up a notch.” I love Red River in the morning before heading out for a day on the lake. It really hits the spot.
I noticed you mentioned that Red River cereal is only available in Canada. We can get it in Minnesota, so I wonder if it “eeks” into the Northern states. My husband went on a Canadian fishing trip and came back raving about this Red River bread that was served at the restaurant. We’re excited to try the recipe. Thanks, Sandy
wondering if this recipe can be done in a breadmaker??
it looks delicious but i want to be able to do it in the breadmaker. can you tell me how I can do that? i am new at this whole “making bread thing”. thanks!!