Red River Cereal Bread

Red River cereal breadRed River Cereal Bread. Toasted, this is as good as a warm bowl of hot cereal on a cold winters morning. All one needs is a couple slices of this Red River Cereal Bread toasted with a small bowl of fruit and a glass of milk to make a healthy, high-in-fiber and nutritious breakfast.





Night Before:

  • 1 cup red river cereal
  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup lukewarm water
  • 1/4 teaspoon instant yeast

Day of:

  • 1 3/4 cups lukewarm water
  • 2 cups whole wheat flour
  • 3 tablespoon melted butter
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1 tablespoon instant yeast
  • 2 – 2 1/2 cups bread flour


  1. Place the night before ingredients into a bowl and mix, cover with plastic wrap and leave over night (12 – 15 hours). Next morning prep all the ingredients, this will help to make the Red River Cereal bread easier to make. Pour out the night before mixture you created into a large bowl.
  2. Add in the lukewarm water, mix till the sponge is dissolved, add in all the whole wheat flour and mix.
  3. Add the melted butter and the honey, mix together till combined.
  4. Add in the salt and stir. Then add the instant yeast and continue to mix till blended.
  5. Add in about half the bread flour and mix with a wooded spoon. Place some more flour on a flat surface and pour out the dough mixture.
  6. Slowly continue to add more of the flour and knead for 8 -10 minutes. Keep this dough on the sticky side. You may want to use a dough scraper to help you knead the dough.
  7. After the dough has been kneaded it should become smooth and elastic but a little on the sticky side. Add a little oil to a large bowl.
  8. Place the dough into the bowl and turn to lightly coat all sides of the dough with oil. Cover with plastic wrap and allow to rise for 1 hour.
  9. Pour out the dough onto a flat surface. Try not to work the dough to much, you don’t want to deflate the dough. Cut the dough in half.
  10. Cut each half into three pieces. You may want to weigh each piece so they will be equal in weight.
  11. Shape each piece into a ball. Try not to deflate the dough. Place into two greased 9×5 loaf pans, cover with plastic wrap and allow to rise for 1 hour.
  12. After the dough has risen, take a sharp knife and score the top of each ball. Place into a preheated 375F oven for 30 – 40 minutes. If you are using a heat thermometer it should read 180 – 185F when inserted into the middle of the loaf. Remove from pans and cool on a wire rack.

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