Red River Bread
Discover the wholesome goodness of homemade Red River Bread, a rustic and hearty loaf that’s perfect for breakfast, sandwiches, or simply paired with butter. This recipe features the nutty, textured grains of Red River cereal, combined with a blend of all-purpose and whole wheat flours for a delightfully soft yet hearty crumb. Sweetened naturally with honey and enriched with a touch of vegetable oil, this bread boasts a beautifully golden crust and a subtly earthy flavor. With step-by-step instructions for kneading, proofing, and baking, this recipe is ideal for both novice and seasoned bakers. Bring the comforting aroma of freshly baked bread into your kitchen and enjoy slices of wholesome perfection straight from your oven! Keywords: homemade bread, Red River cereal bread, rustic loaf, whole wheat bread, easy bread recipe.
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Recipe Information
Ingredients
- 1 cup Red River cereal
- 1.5 cups Boiling water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (about 110°F/43°C)
- 0.25 cup Honey
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 3 cups All-purpose flour
- 1.5 cups Whole wheat flour
Instructions
In a medium heatproof bowl, combine the Red River cereal and boiling water. Stir briefly and let the mixture cool to lukewarm, about 15–20 minutes.
In a small bowl, dissolve the active dry yeast in warm water (about 110°F/43°C). Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the lukewarm Red River cereal mixture, foamy yeast mixture, honey, vegetable oil, and salt. Stir well to incorporate.
Gradually add the all-purpose flour and whole wheat flour, one cup at a time, mixing thoroughly after each addition, until a sticky dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, adding a small amount of extra flour if needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1.5 hours, or until doubled in size.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf and place them into greased 8.5x4.5-inch loaf pans.
Cover the loaf pans with a kitchen towel and let the dough rise again for 30–40 minutes, or until it has risen just above the edges of the pans.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 35–40 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Slice and enjoy your homemade Red River Bread with your favorite toppings!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
