This bread was the only bread my grandmother consumed, and she made it every week! This homemade bread recipe is made with Red River cereal. This dietitian mom loves it, and so do my three kids!
I have so many fond memories associated with making this bread together. And seriously – nothing beats the smell (and taste) of freshly made bread. YUM!
My mom passed the bread making tradition to me, and now I am passing it on to my kids. This is a hearty rustic bread that is high in fibre, omega-3 fatty acids, and low in fat. It is a great sliced thinly for open faced sandwiches or thicker slices for toast with peanut butter and banana in the morning. Enjoy!
Betty's Red River Cereal Bread
This bread was the only bread my grandmother consumed, and she made it every week! I have so many fond memories associated with making this bread together. And seriously - nothing beats the smell (and taste) of freshly made bread. YUM!
Ingredients
- 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 tbsp kosher salt
- 1 tbsp baking soda
- 1 litre buttermilk
Instructions
- First preheat the oven to 350F.
- 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.
- 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.
- 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.
- Divide the bread dough into 2 large buttered or oiled bread pans - (12"x4 1/2"x2 1/2") or 4 small pans.
- Bake for 55-60 minutes. Test with a sharp knife - if it comes out clean - it's done.
- Let rest for 10 minutes on cooling racks and then take them out of the pan to finish cooling on the rack.
For more delicious kid-friendly (and easy!) recipes, check out my Facebook page where I post recipes, kids nutrition tips and articles daily.
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As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
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Comments
Do you cook the red fiver first ? Or just use it dry?
Use it dry!
This is delish, I was worried that it would be like a biscuit but I love it. Nice quick bread to make too!
What temperature is this bread baked at?
Bread is baked at 350! Watch closely for the last 10 minutes as every oven is different.
The recipe was similar to the one that has been in my family for 3 to4 generations .ever since Red river cereal hit the market..The only thing different is there is mollases in it
Amazing!
6th time making this bread – Grandma Betty knew what she was doing! So easy, so good & so healthy! Thanks Sarah 🙂
P.S., I use powdered milk to keep the cost down 😉
Wow! Thanks so much, Charlane. This comment means so much as this is a family recipe passed down for many years. Thanks for the tip about using powdered milk! XO
I made this yesterday, the smell and taste are great! Mine turned out quite dense. I did notice that my baking soda did not react with the buttermilk. Not sure why, the soda did not seem stale. I’m assuming the bubble reaction is what would give the bread a fluffier texture, or maybe is is a denser bread anyway? Thanks for sharing this recipe.
Thank you so much for sharing, Iris! Yes, you are correct about the bubbles giving rise to the bread.
We made this bread at Incredible Edibles at the U of Alberta.
How did you get the recipe?
That sounds like fun! This recipe was my grandmother’s :).
Bread is fantastic! Arva Flour in London, Ontario is now selling Red River cereal. I bought some today and found your recipe. I’ve loved it for bread making from years ago. Your recipe is really wonderful!!
Oh that’s so great to hear! I know it’s hard to find Red River Cereal. Thanks so much for giving it a try!
My granddaughter is type 1 diabetic. Would it be possible to send me the nutrition facts for this bread? Thanks.
Made this bread and loved it. I didn’t have the ground flax seed or wheat germ, so I added more Red River Cereal and it worked very well. We took a loaf to a friend who loves bread and he thought that it was great as well. And the added bonus is that it looks easy to halve, which will give me a way to use up the other half litre of buttermilk when I make pancakes.
I will definitely check out your other recipes.
I’m so glad you love it, Julia! It’s our family-favourite. Thanks for sharing!
I’ve made this as bread, but also as muffins…. the latter are even more popular at my house!