While this is not the same recipe as I started with in my last baking post, this is my Red River Cereal bread that resulted in another late night baking session. I use organic cereals from my local farmers market. I am very pleased with how this loaf turned out.
Sorry for the picture quality, I do not have a digital camera and used my computer to take the picture (which is why you see my sofa in the back).
Red River Cereal bread (makes 2 large loaves)
1 cup Red River Cereal
3 cups boiling water
3 tbsp honey
2 tbsp lard
1 tbsp molasses
1 tbsp salt
2 packages of instant yeast or 2 1/2 tablespoons instant yeast
2 cups whole wheat flour
up to 4 cups all purpose flour
Combine cereal with boiling water and let sit until cereal has soften and temperature reduces to slightly above room temperature.
Add honey, lard, molasses into cooling mixture and let melt. Stir well.
In a mixer or large mixing bowl, combine whole wheat flour, salt, yeast, and 3 cups all purpose flour and mix thoroughly. Reserve the last cup of flour to add gradually to adjust the dough.
Add cereal mix to the flour and mix dough until it comes together adding extra flour if needed. Let rest in the bowl covered for 20 minutes before kneading further. After 20 minutes of rest, turn dough onto a floured surface and knead shortly, for about 4 – 5 minutes.
Let dough rise covered in an oiled bowl until doubled in size, about 1 – 1 1/2 hours. Gently punch down and let rest for 20 minutes, covered.
Divide dough into two equal portions and shape into loaves. Place in large loaf pans and let rise, covered until doubled in volume about 45min – 1 hour.
Bake in a 350°F oven for 35-40 minutes.
Remove from pans and let cool on wire racks. Brush tops with butter.