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!