Betty’s Red River Cereal Bread
My Mom Betty made this delicious bread every week up until a year ago – Sarah and I are carrying on the tradition. This is a hearty rustic bread that is high in fibre, omega 3 fatty acids and low in fat. It is great sliced thinly for open faced sandwiches or thicker slices for toast with peanut butter and banana in the morning. Enjoy!
First, preheat oven to 350F
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 cup Red River Cereal
• 1/2 cup wheat germ or ground flax
• 1/4 cup brown sugar
• 1 tblsp. kosher salt
• 1 tblsp. baking soda mixed into 1 litre buttermilk
1) In a large mixing bowl combine all of the dry ingredients (except the baking soda) and mix well with a large whisk – this is my lazy way of sifting.
2) Pour the buttermilk into a medium bowl or liquid measuring cup and add the baking soda – the soda will react with the buttermilk and start to bubble.
3) Form a well in the middle of the dry ingredients and add the buttermilk/soda combination. Mix just until the dry ingredients are incorporated. You don’t want to overdo it.
4) Divide the bread dough into 2 large buttered or oiled bread pans – (12″x4 1/2″x2 1/2″) or 4 small pans.
5) Bake for 55-60 minutes. Test with a sharp knife – if it comes out clean – it’s done.
6) Let rest for 10 minutes on cooling racks and then take them out of the pan to finish cooling on the rack.
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