Pain au miel et aux céréales Red River
Faire son pain soi-même est une expérience très satisfaisante. On connaît les ingrédients utilisés et la plupart d'entre eux sont prononçables ! Alors si vous n'avez jamais essayé de faire du pain maison, je vous recommande vivement de vous lancer. Ce n'est vraiment pas difficile, juste un peu long. Si vous n'avez pas de robot pâtissier, cette recette peut être entièrement réalisée à la main, avec une cuillère en bois et vos mains pour pétrir. Pétrir le pain est un excellent moyen de se détendre, et il m'arrive de le faire à la main, juste pour me détendre.
Et bien sûr, rien ne sent aussi bon que le pain fraîchement sorti du four !
Red River Cereal Honey Bread
Rated 3.6 stars by 39 users
Category
Bread
Cuisine
Canadian
Servings
2 Loaves
Prep Time
150 minutes
Cook Time
25 minutes
Making your own bread is a very satisfying feeling. You know the ingredients you have used and most of them you can actually pronounce! So if you haven’t tried making bread from scratch, I strongly recommend you give it a go. It really isn’t difficult, just a little time consuming. If you don’t have a stand mixer, this recipe can all be done by hand using a wooden spoon and your hands to do the kneading. Kneading bread is an awesome stress releaser and sometimes I will do it by hand just to relax.
And of course, nothing smells quite like bread fresh from the oven!
Ingredients
-
1 cup Red River Cereal
- 1½ cup boiling water
- 1 cup warm water (110 degrees F/45 degrees C)
-
1 tablespoon active dry yeast
-
1 teaspoon salt
-
⅓ cup honey
- ¼ cup canola oil
-
4½- 5½ cups Arva Daisy Hard Unbleached all-purpose flour
Directions
Add the cereal to the boiling water. Let this stand for at least 15 minutes, stirring often until the water has almost absorbed and cereal is just warm.
In the meantime in the bowl of a stand mixer dissolve yeast in warm water. Add honey, and stir well. After it has bloomed stir in the canola oil,salt and cooked cereal. Add 4 cups of flour and with the dough hook knead until the dough pulls away from the sides. Add additional flour tablespoon at a time until the dough pulls away. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough with oil. Allow to rise 30-45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1½ inches above pans.
Preheat oven to 450 degrees for conventional. Place pans on bottom rack and now reduce oven temp to 375 degrees.
Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out onto cooling rack.
Cool completely before slicing.
Recipe Note
Red River cereal is the iconic Canadian hot cereal, it has been around since 1924 and is named after the Red River in Manitoba where it originated. The ingredients of Red River Cereal are: Cracked Wheat,Cracked Rye,Cracked Flax and Whole Flax. I only use it for bread dough and you can also add it in small amounts to any dough/muffin recipe to give it a healthy boost.As it contains whole grains it is best to keep it in the freezer, where it will keep fresh for months.