Comments on: Red River Cereal Bread

By: Jenna

Jenna — Mon, 09 Nov 2009 02:18:21 +0000

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!!

By: Sandy

Sandy — Mon, 02 Nov 2009 17:54:34 +0000

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

By: Joe

Joe — Wed, 15 Apr 2009 12:31:25 +0000

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.

By: Sandra

Sandra — Tue, 17 Mar 2009 19:12:11 +0000

Does anyone know if the cereal should be cooked or not when it is added to the water, yeast and flour?

By: KristenF

KristenF — Fri, 13 Mar 2009 13:38:46 +0000

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!

By: Jessica

Jessica — Thu, 12 Feb 2009 03:10:20 +0000

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)

By: Alesa

Alesa — Sat, 26 Jul 2008 14:04:18 +0000

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

By: Lori Pirog

Lori Pirog — Mon, 25 Feb 2008 20:26:35 +0000

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

By: http://www.floors4u.net/

http://www.floors4u.net/ — Thu, 17 Jan 2008 03:24:33 +0000

I stumbled as well. Gotta love StumbleUpon and gotta love bread.
Love the blog.

http://www.floors4u.net/

By: chuck

chuck — Tue, 08 Jan 2008 18:44:33 +0000

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