Red River Valley Bread

 Red River Valley Bread - this bread is fabulous!  You can see from the photos that it rises very well, despite the addition of 2 cups of Red River Cereal. This cereal was created in Manitoba's Red River Valley, thus the name. It is full of wonderful ingredients such as flax, rye, and cracked wheat.  The recipe comes from Marcy Goldman, the author of A Passion for Baking, which is a delightful cookbook!

 Many people are trying to make bread these days, and this one is a great recipe. It does use a mixer, with a dough hook (I used a kitchen aide), but if you don't have this, you can still make the recipe.  It will just mean some extra kneading on your part.

 Ingredients

2 cups Red River Cereal (or similar product)

2 3/4 cups boiling water

2 Tb. rapid-rise yeast

1 1/4 cups warm water (100 degrees F - to 110 degrees F)

1 cup stoneground wholewheat bread flour (I used regular wholewheat flour)

3 Tb. softened butter or canola oil

2 Tb. honey or maple syrup

2 Tb. molasses

1 Tb. brown sugar

2 3/4 tsp. salt

1/4 tsp. cinnamon

4-6 cups white bread flour (I used regular white flour)

flour or wheat germ, for dusting (optional)

 This is what the cereal looks like prior to expanding in the water

 In a medium bowl, pour boiling water over the cereal.  Stir once and let stand 30 minutes.

 Line a baking sheet with parchment paper and spray two loaf pans.  I typically bake this bread in the pans, on a baking sheet.  You can also make these into two free forming loaves, but it will really expand, so you will need a large baking sheet (or two).

 Place soaked cereal in a mixer bowl (or leave it where it is).

 In glass measuring cup, whisk yeast and warm water together and let stand for 2 minutes to dissolve yeast.

 Add yeast mixture and 1 cup whole wheat flour to soaked cereal and mix.  Add butter, honey or maple syrup, molasses, brown sugar, salt, and cinnamon, and stir.  Fold in most of the white flour and mix with a wooden spoon.  Let stand for 12 minutes.

 Transfer to mixing bowl, if it isn't already in one.  Using the dough hook, knead on the lowest speed of the mixer, adding more white flour as required until dough just holds together and is somewhat bouncy, about 8-10 minutes.  I keep adding the flour until the dough comes together and is not stuck to the sides of the bowl.  Knead for 8-10 minutes in total.

 Remove dough hook and spray with non-stick cooking spray. 

 Cover entire mixer and bowl with a large clear plastic bag and let rise until almost doubled, about 45 minutes.

 This is one I made this weekend.

 Turn out dough onto a lightly floured work surface and gently deflate.  Then divide dough in half and shape each into a ball.  Place each ball on prepared baking sheet OR if you are making loaves (as I did), shape into two loaves and place in greased loaf tins.

 Cover loosely with plastic wrap and let rise until almost doubled, 30-45 minutes.

 Preheat oven to 350 degrees F.  Place breads in oven and bake until done and medium brown, about 30-40 minutes.  I checked after 30 and then 40 minutes, but it took about 50 minutes.

Once cooled, you can use or store in the freezer for longer use.  I gave one loaf away and sliced the other one, wrapping two pieces in saran wrap together, and stored in the freezer.  This makes it easy to enjoy homemade bread anytime.  Of course, if you have a large family, you may see an entire loaf (or two) disappear at breakfast or lunch.

 This is great for sandwiches or toast in the morning, or enjoyed with some good cheese.

I took this photo to show how large it is.  I am holding a piece in my hand.

 

 Enjoy!