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.
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Comments
Colleen says
I have made this many, many times. It is nutritious, easy to make, and so tasty that one piece is not enough. Just as delicious toasted as it is fresh out of the oven. Thankyou!
Could you provide the nutritional value ad I am trying to accommodate someone with high blood pressure.
Sarah Remmer, RD says
Hi Colleen, I’m so glad you love it as much as my family does! I am unable to provide the nutritional value, but I can say with confidence that someone with high blood pressure would definitely be able to enjoy this bread :).
Cathy says
Hi! I’m excited to try this recipe. Do you think I could make buns with it, instead of a loaf?
Sarah Remmer, RD says
It’s one of my favorite recipes, Cathy! You could try making buns with it, but they will be VERY dense. Give it a go and let me know how it turns out!
Marisa Clare Bier says
I have made this recipe many times now it’s so easy and turns our perfect every time! Love the flavour! It’s my go to! Thank you!
Sarah Remmer, RD says
Isn’t it sooo good?! Thank you so much, Marisa.
MaryC says
I’ve made this as bread, but also as muffins…. the latter are even more popular at my house!
Julia says
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.
Sarah Remmer says
I’m so glad you love it, Julia! It’s our family-favourite. Thanks for sharing!
Joan says
My granddaughter is type 1 diabetic. Would it be possible to send me the nutrition facts for this bread? Thanks.
Ruth-Ann says
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!!
Sarah Remmer says
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!
Rob Galbraith says
We made this bread at Incredible Edibles at the U of Alberta.
How did you get the recipe?
Sarah Remmer says
That sounds like fun! This recipe was my grandmother’s :).
Iris says
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.
Sarah Remmer says
Thank you so much for sharing, Iris! Yes, you are correct about the bubbles giving rise to the bread.
Charlane says
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 😉
Sarah Remmer says
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
Deborah says
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
Sarah Remmer says
Amazing!
Michelle says
What temperature is this bread baked at?
Sarah Remmer says
Bread is baked at 350! Watch closely for the last 10 minutes as every oven is different.
tracy says
This is delish, I was worried that it would be like a biscuit but I love it. Nice quick bread to make too!
Shelly says
Do you cook the red fiver first ? Or just use it dry?
Sarah Remmer says
Use it dry!
Val Dupuis says
Can I use all white flour instead of 2 cups whole wheat flour?
Sarah Remmer, RD says
You sure can! Enjoy, Val.