Red River Cereal Bread Recipes

RED RIVER BREAD

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.

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

Steps:

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

WHOLE WHEAT MULTI-GRAIN (RED RIVER CEREAL) BREAD

Steps:

• If not using Red River Cereal, prepare Grain/Seed Blend: 1 part brown flax; 1 part golden flax; 4 parts steel cut oats; 4 parts creamy buckwheat cereal. I make a large batch and store it in the freezer.
• Put yeast into mixing bowl of stand-mixer. Heat water with honey (I put it in the microwave on high for 1 minute and then stir it up), and add to yeast. Add about 3 cups of the dry ingredients. Add the salt and oil. Mix thoroughly with paddle on medium for about a minute.
• Switch to the dough hook. Add the remainder of the dry ingredients. Mix on low until everything more or less coalesces -- not quite to the point of a dough ball. Cover with a dish towel and let stand for 10 minutes.
• While waiting for dough to rest, boil about 2 cups of water and place in a shallow pyrex dish on the bottom rack of the oven (turned off).
• Knead the dough for ~8 minutes on low, until dough is elasticy and stretchy. Place dough ball in a large oiled bowl and cover with dish towel. Place the bowl in the (turned off) oven with the hot water. Let rise for ~2 hours.
• Remove the dough from oven and divide in half. Place the first half on a large sheet of parchment paper on a cutting board. Fold the dough over 3 times (like a wallet) and punch down with knuckles. Then fold it again 3 times the other direction and punch down. Do the same for the second half of the dough. Cover the dough with the dish towel and let stand for 10 minutes.
• Take each half of the dough and pinch it under like a jellyfish -- such that you have one totally uniform flat side, and the jellyfish tentacles are underneath. Tentacles down, gently roll and shape the jellyfish/loaf until desired shape is achieved (I tend to go for long and skinny, as it's easier to make the crust crispier). Do the same for the other loaf. Keep in mind that the more you manipulate it, the tougher (and hence harder to shape) the dough will become.
• Sprinkle some cornmeal on the parchment paper and roll the underside of each loaf in it. Leave the loaves on the paper on the cutting board, with at least 3 in space between them. Cover with dish towel, and return to the oven to proof for ~40 minutes.
• Remove loaves from oven on cutting board. Place a pizza stone in the oven with the dish of water from earlier, and pre-heat the oven to 375 F.
• Dissolve about 1 tsp of corn starch in about 2 tbsp of water. Brush the outside of each loaf liberally with the solution. Using a sharp knife, cut a series of slits in each loaf (the short, not long direction) about 1/2 inch deep.
• Transfer the loaves on the parchment paper from the cutting board to the pizza stone in the oven. Bake for ~35 minutes (until the centre is at least 195 F).
• Enjoy!

RED RIVER CEREAL BREAD RECIPE

Steps:

• Mix warm water, sugar and yeast. Let stand for 15 minutes. Then mix the other ingredients together.

RED RIVER HOT CEREAL MIX (COPYCAT)

Steps:

• Combine ingredients in a bowl then transfer to an airtight container or "Ziploc"-type plastic bag.
• To prepare: For 2 servings, place 1 1/2 cups filtered water, 1/2 cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon salt (the salt is optional) in a sauce pan.
• Bring to a boil; stirring occasionally.
• Reduce to a gentle boil and cook 5 minutes uncovered, stirring occasionally.
• After cooking is complete, remove sauce pan from stove top and cover. Set aside for a few minutes.
• Enjoy with your favorite additions and toppings: milk, dried fruit, cinnamon, etc.

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS

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.