Red River Cereal Bread with Pumpkin & Sunflower Seeds
This bread contains Red River Cereal, which contains cracked wheat, rye and flax. In addition to the cereal there is also pumpkin and sunflower seeds. The Red River Cereal is firstcooked and then added to the other ingredients. This recipe makes three loaves. This bread freezes well
Awesome Red River Cereal Bread with Pumpkin & Sunflower Seeds
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Cuisine
Red River Cereal Bread
Servings
3 Loaves
This bread contains Red River Cereal, which contains cracked wheat, rye and flax. In addition to the cereal there is also pumpkin and sunflower seeds. The Red River Cereal is firstcooked and then added to the other ingredients. This recipe makes three loaves. This bread freezes well
Ingredients
-
1 Cup RAW Red River Cereal
- 3 Cups Water
- 2 cups warm water
-
¼ Cup honey
-
2 teaspoons salt
- ¼ Cup oil
-
1 Tablespoon Pumpkin Seeds
-
1 Tablespoon Sunflower Seeds
- 2 Cups whole wheat flour
- 2 Tablespoons Quick Rise Yeast
-
6 Cups All Purpose Flour
Directions
- Combine water and cereal in a saucepan.
- Bring to a boil. Stirring, frequently.
- Once mixture comes to a boil, reduce heat.
- Continue cooking for about 14 minutes, stirring occasionally.
- Remove from heat, cover with lid for 5 minutes.
- Cool mixture for 10-15 minutes before adding to bread ingredients.
- In a large mixing bowl, combine all ingredients EXCEPT the white flour, mix well.
- Add 4 Cups white flour, mix well.
- Add the remaining 2 Cups of flour ½ cup at a time. At this point you are kneading the flour into the dough by hand.
- Remove the dough from the bowl and work in the last cup on the counter, until the dough feels soft but not sticky. This may take about 8-10 minutes. Put on some music and start kneading!!
- Shape the dough into a ball and place in a large well-greased bowl, turning dough to grease the surface.
- Cover the dough with a cloth
- Place in a warm place in your kitchen and let rise until doubled in size, about 1 hour.
- Punch the dough down and remove from the bowl.
- Cut the dough into three equal pieces.
- Take one piece of the dough and flatten with your hands into a rough 8 inch by 4 inch rectangle
- Roll the dough while flattening the dough at the same time to form into a log (you want to remove any air pockets).
- Pinch the seam and the ends of the dough together with your fingers. You want a nice smooth, even shaped log.
- Place the loaves into well-greased bread pans.
- Cover with a cloth and allow to rise for about 1 hour. The bread should double in size.
- Remove cloth and bake in a pre-heated 350 degree oven for about 35-40 minutes.
- If the bread loaves look like they are browning too fast. Gently lay a piece of tin foil over the top of the loaves.
- Remove bread from the oven when fully cooked and cool on a wire rack.
- Allow bread to fully cool before slicing.