Shredded Wheat Bread

Shredded Wheat Bread

Shredded Wheat Bread

follow

Today’s recipe for Shredded Wheat Bread is inspired by a recipe from a very old cookbook.  One that was gifted to me upon my high school graduation.  When I saw the name of the recipe “Shredded Wheat Bread” I knew I had to make it for the name alone. After making the recipe I realized how ingenious it truly is.  I’ll say it’s a sneaky bread!!  Meaning it has a texture very much like white bread but with added fibre.  In fact, I don’t think you’d know the difference if there wasn’t a soft speckling of wheat throughout the bread. So it is a wonderful bread for those who prefer white bread but still like to get a little fibre in their diet.

I find this soft delicious bread ideal for sandwiches or buttery toast. So for all those who pack lunches for fussy children or have a preference for white bread then this is a great bread for you.  The whole wheat biscuits add about 7 grams of fibre to each loaf.  It’s not a ton, but it does help add fibre and nutrition to your diet.  So why not take every opportunity to eat healthier if you can.  Enjoy!

Author:  Compelled to Cook

 

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

Print

Shredded Wheat Bread

Servings 1 loaf

Ingredients

  • 3/4 cup warm milk 95-110°F
  • 2 biscuits Shredded Wheat cereal (51g)
  • 3/4 cup warm water 95-110°F
  • 2 1/4 tsp active dry yeast
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter, melted
  • 2 3/4-3 cups bread flour
  • oil as needed

Instructions

  • In a small bowl pour warm milk over cereal biscuits and allow to soften as you proceed.
  • To a stand mixer bowl add warm water, yeast and honey. Allow to bloom for 10 minutes.
  • To the yeast add mushy cereal biscuits, salt, butter and 1 cup of bread flour. Beat on low for one minute using the paddle attachment on your stand mixer.
  • Gradually add flour by the 1/4 cup until the dough is shaggy and starts to pull away from the sides of the bowl, 3-4 minutes.
  • Change the paddle attachment to the dough hook and knead on low while gradually adding flour by the tablespoon until the dough is soft and supple about 7-8 minutes. The total amount of flour needed will range from 2 3/4 to 3 cups.
  • Place dough in a lightly oiled bowl, turning to coat with oil. Cover with plastic wrap and allow to rise in a warm, draft-free area until double in size, 60-90 minutes.
  • Deflate the dough by folding it into itself several times. Move dough to a clean work surface and spread out into a 12" x 18" rectangle using your fingers. Starting at the narrow end fold dough into the centre by a third. From the other narrow end fold in dough towards the center by a third, overlapping the first fold, like a letter. Flatten using your fingers and roll up tightly from the narrow end. Roll the log gently to increase its length to fit a standard loaf pan.
  • Preheat oven to 375°F.
  • Cover dough loosely with oiled plastic wrap and allow to rise in a warm, draft-free area until dough is about 1" above the rim. Cut several shallow slashes in the dough and bake in a pre-heated 375°F oven for 35-40 minutes. The bread should register 200°F with a thermometer and sound hollow when tapped gently.
  • Turn loaf out onto a cooling rack and allow to cool before slicing.