Red River Cereal is a cooked Canadian whole grain cereal
Red River Cereal is
available at Smuckers.com
Red River Cereal Bread, 12/26/09
When we used to fish at Sabourin Lake Lodge, a fly in lake north of Kenora, Canada, the first course for breakfast was Red River Cereal, served hot with brown sugar and cream. The cooks made Red River Cereal bread out of the left over cereal. For shore lunch of our just caught walleye, we'd feast on only walleye and bread. There is no finer meal than just caught walleye, filleted, and fried on a wood fire by your guide.
I always brought home Red River Cereal and remembered I had a ziplock in the freezer -- at least 20 years old. The box was long gone, so I tried boiling 3 cups of water and stirring in 1 cup of Red River Cereal. Checked and stirred every 3 minutes until it thickened -- thicker the better.
The cereal is even better than I remembered! Found online bread recipes, but they all wanted to make a sponge that would take setting all night and I wanted Red River Bread now! So I improvised.
Brought 3 cups water to a boil, stirred in 1 cup Red River Cereal. Reduced heat to keep at a boil and checked every 3 minutes. Took about 10 minutes for it to thicken (thicker the better). Turned heat off and let it sit.
Turn oven on the lowest possible setting (warm for mine)
½ cup lukewarm (not hot) water in small flat bowl 2 pkgs of quick rise yeast - dissolve yeast in warm water 1 t. sugar - sprinkle sugar over yeast Should become foamy within 5 - 10 minutes
In Cuisinart food processor
1.5 cups (about) cooked Red River Cereal cooled ½ cup milk 1 egg Add the yeast, water, sugar mixture 1.5 cups white flour 1 cup whole wheat flour 1 t. salt 2 T. brown sugar 3 T. oil (I used olive oil, could use butter) 1 T. molasses
Needed a lot more flour. Probably added 2 more cups very gradually. Processed a couple of minutes.
Kneaded adding flour until dough wasn't too sticky. Pammed a big bowl, put the dough in and covered with a damp tea towel. Turn oven off and let dough rise until double - about 30 minutes
Deflate dough and let rise again - about 30 minutes
Had 2 small red "rubber" non-stick loaf pans, so I pammed them. Deflated dough and working with 1/3 at a time, kneaded and shaped into loaf. Only had 2 loaf pans, so I shaped the final third into a French bread baguette, put in French bread pan that had been pammed with cornmeal sprinkled.
Covered with damp cloth and let rise to top of bread pans - about 20 minutes. With a very sharp knife (or razor blade), carefully not deflating the risen loaves, slash tops of loaves just before baking to allow expansion when baking.
Baked 30 minutes at 375. (Full size bread pans could take 40 min +). Cool in pans until you can turn out on rack.
Ate ½ the first loaf instantly with butter.
Lightly toasted for breakfast - love it.
Just love this Red River Cereal Bread.
I might add more cooked cereal, less liquid, more whole wheat flour (reducing the white flour).
Could use honey, add craisins or raisins, add chopped nuts.
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