Red River Cereal Bread Abm
Discover the hearty goodness of homemade Red River Cereal Bread with this easy bread machine recipe. Packed with the wholesome nutty texture of Red River Cereal and a blend of bread flour and whole wheat flour, this rustic loaf balances softness with earthy whole-grain appeal. Sweetened naturally with honey and enriched with the creamy taste of dry milk powder, it delivers a flavorful, nutritious bite perfect for sandwiches, breakfast toast, or savory spreads. With straightforward bread machine instructions, this recipe promises warm, freshly baked bread with minimal effort, making it ideal for busy home bakers craving homemade comfort. Try it today and elevate your bread game with this wholesome and versatile loaf!
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Honey
- 2 tablespoons Butter
- 1.5 teaspoons Salt
- 2.5 cups Bread flour
- 0.5 cups Whole wheat flour
- 0.5 cups Red River Cereal
- 2 tablespoons Dry milk powder
- 2.25 teaspoons Active dry yeast
Instructions
Add the water, honey, and butter to the bread machine pan. Ensure the butter is cut into small pieces for easier incorporation.
Sprinkle the salt evenly across the liquid in the pan.
Add the bread flour, whole wheat flour, and Red River Cereal to the bread machine pan. Make sure to layer the ingredients to keep the yeast and liquids separated at the start.
Sprinkle the dry milk powder over the flour mixture.
Make a small well in the center of the flour and place the active dry yeast into the well. This helps ensure proper yeast activation.
Set the bread machine to the Basic or Whole Wheat cycle (or according to the manufacturer's recommendations for bread containing whole grains). Select the desired crust color (light, medium, or dark).
Start the bread machine and monitor during the initial mixing to ensure all ingredients are incorporated. Use a spatula if needed to scrape down the sides.
Allow the bread machine to complete its cycle, including kneading, rising, and baking. Avoid opening the lid during the rising and baking processes.
Once the bread is completed, carefully remove the pan from the machine, then extract the loaf and let it cool on a wire rack for at least 30 minutes before slicing.
Serve as desired. This bread is excellent for sandwiches, toast, or as a base for a hearty spread.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 97 mg | 2% | |
*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.
