Red River Bread Recipes

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RED RIVER BREAD



Red River Bread image

A delicious fiber bread, a couple slices of this will wake up any sandwich filling! Toasted and topped with honey or marmelade makes breakfast something you'll look forward to!

Provided by sharflan

Categories     Yeast Breads

Time 2h15m

Yield 1 loaf, 12-15 serving(s)

Number Of Ingredients 13

1/2 cup Red River hot cereal, uncooked
2 tablespoons Red River hot cereal, uncooked
1/2 cup wheat germ
1/2 cup whole wheat flour
1 cup rye flour
1 1/4 cups all-purpose flour
2 1/4 teaspoons fast rising yeast
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons molasses
1 1/2 cups warm water
1 small egg
1 teaspoon water

Steps:

  • Preheated oven @ 375°F.
  • Greased cake pan.
  • * A bread machine can well be put to use blending the dough using only the first cycle.
  • By Hand:.
  • Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
  • Blend together the oil, water and molasses.
  • Quickly mix the wet and dry ingredients.
  • Allow the dough to rest for 10 minutes.
  • Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
  • Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
  • Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
  • Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
  • NOTE: The cooking time listed includes the rising time.

Nutrition Facts : Calories 152.8, Fat 3.4, SaturatedFat 0.5, Cholesterol 13, Sodium 202.3, Carbohydrate 26.7, Fiber 3, Sugar 2.9, Protein 4.6

RED RIVER BREADMAKER BREAD



Red River Breadmaker Bread image

Make and share this Red River Breadmaker Bread recipe from Food.com.

Provided by cmhult

Categories     Breads

Time 3h5m

Yield 1 2 lb loaf

Number Of Ingredients 9

1 1/3 cups water
1 1/4 cups skim milk powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon salt
2 1/3 cups flour
1 cup whole wheat flour
2/3 cup Red River hot cereal
1 1/4 teaspoons yeast

Steps:

  • add in order to breadmaker.
  • select whole grain bread.

BREAD MACHINE RED RIVER CEREAL BREAD RECIPE - (3.8/5)



Bread Machine Red River Cereal Bread Recipe - (3.8/5) image

Provided by kendra

Number Of Ingredients 8

1 1/2 cups lukewarm water
2 tbsp butter
1/4 cup honey
2 tsp salt
2 cups all-purpose flour
1 cup whole wheat flour
1 cup Red River Cereal
1 3/4 tsp yeast( have no contact with liquids)

Steps:

  • Place in bread machine in order listed. Bake on whole wheat mode.

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS



Multi-Grain Bread with Sesame, Flax and Poppy Seeds image

An easy Multi-Grain Bread recipe

Categories     Bread     Bake     Bon Appétit

Yield Makes 1 Loaf

Number Of Ingredients 11

1/2 cup unsweetened multi-grain cereal (such as 7-grain)
2 cups boiling water
1 envelope dry yeast
4 1/3 cups (about) bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds*
2 teaspoons poppy seeds
2 cups water

Steps:

  • Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
  • Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
  • Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
  • Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
  • Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
  • Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
  • *Available at natural foods stores.

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