Today I am compelled to cook something with “Shredded Wheat”, because who wouldn’t, right? We’ve all heard of Oatmeal Bread so why not another cereal.  This recipe has peaked my interest in testing other cereals in the same manner, no doubt there will be another post on the subject.

 

When I saw the name of the recipe Shredded Wheat Bread I just knew I had to make it for the name alone. I’m very glad I did! Since the “sandwich” is a weekday staple always found at the bottom of my husbands lunch bag I am forever on the hunt for new breads to try.

I found that this delicious bread is ideal for sandwiches or buttery toast. What I like about this bread is that it’s light and spongy like white bread while still having some fibre content. For all the lunch packing parents, this would be a great kid friendly bread.

Recipe Source:  Adapted from the Cookbook Let’s Break Bread Together, circa 1989.

Shredded Wheat Bread
Print Recipe
A tender yeast bread great for sandwiches.
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
35 minutes 2 hours
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
35 minutes 2 hours
Shredded Wheat Bread
Print Recipe
A tender yeast bread great for sandwiches.
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
35 minutes 2 hours
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
35 minutes 2 hours
Ingredients
Servings: loaf
Instructions
  1. Crumple shredded wheat biscuits in a medium size bowl, add molasses and boiling water. Allow mixture to soften and cool to 100°F-110°F.
  2. In a stand mixer bowl combine 1/2 cup water at 100°F-110°F and the yeast, stir gently and allow to ferment for 10 minutes or until foamy.
  3. When the yeast mixture is ready add to it the softened shredded wheat biscuits, salt, butter and 1 cup of flour. Stir with a wooded spoon until well combined. Attach dough hook and gradually add remaining flour in 1/4 cup increments until the dough is smooth and supple and pulls away from the sides of the bowl, about 7-8 minutes.
  4. Place dough into a greased bowl, cover and allow to rise in a warm (85°F) draft free area until double in size, approximately 1- 1 1/2 hours.
  5. Gently deflate dough and press into a 12 ̋x9 ̋ rectangle. Roll up rectangle into loaf shape starting at narrow end.
  6. Place into a greased 9 ̋x5 ̋x3 ̋ loaf pan. Cover and allow to rise until dough is 1 ̋ above the rim of the pan, approximately 45 minutes. Make 3 slashes across the top of the loaf.
  7. Place loaf into a preheated 400°F oven and bake for 35-40 minutes or until it registers 190°F-200°F.
  8. Remove from oven and turn out onto a wire rack to cool completely before slicing. Enjoy!

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