Red River Cereal Quick Bread
Get yourself some good butter and your favourite jam, and this hearty
loaf made with Red River Cereal makes an ideal breakfast or can be served with an afternoon cup of
tea.
Red River Cereal Quick Bread
Rated 3.5 stars by 57 users
Category
Red River Cereal Bread Recipe
Prep Time
15 minutes
Cook Time
60 minutes
Bread baking has seen a major comeback in recent years. But I still prefer to make what are referred to as quick breads — those that don’t require yeast and go together quickly.
Irish soda bread is one of my go-to versions, and I recently started making a quick bread using Red River Cereal.
This popular cereal — made from cracked wheat, cracked rye, cracked flax and whole flax seeds — originated in Manitoba almost a century ago. It became newsworthy this past summer when Arva Flour Mill near London, Ont., acquired the brand from Smucker Foods of Canada Corp. Arva Flour Mill, established in 1819, is North America’s oldest continuously operating flour mill.
Ingredients
-
2 cups (500 ml) all-purpose flour
- 1 cup (250 ml) of whole wheat flour
-
1/2 cup (125 ml) Red River Cereal
- 1/4 cup (50 ml) chopped walnuts
-
1/4 cup (50 ml) raisins
-
1/4 cup ground flax seed
-
3/4 tsp. salt
-
2 tbsp. (25 ml) brown sugar or honey
- 2 cups (500 ml) buttermilk
-
1 1/2 tsp. (7 ml) baking soda
Directions
Preheat oven to 350 F (175 C)
In a large bowl, combine the flours, Red River Cereal (or granola), walnuts, raisins, ground flax seed, salt and brown sugar (if using honey add in Step 4).
Stir well to combine.
Measure out the buttermilk and add the baking soda. Stir well to combine.
Add the wet ingredients to the dry and using a spatula fold until the ingredients are just mixed together.
Spoon into a parchment-lined loaf pan.
Bake for 55 to 60 minutes.
Remove the loaf pan to a wire rack and let cool for 10 minutes before removing the loaf from the pan.