Best 5 Red River Bread Recipes

RED RIVER BREAD

Steps:

• Preheated oven @ 375°F.
• Greased cake pan.
• * A bread machine can well be put to use blending the dough using only the first cycle.
• By Hand:.
• Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
• Blend together the oil, water and molasses.
• Quickly mix the wet and dry ingredients.
• Allow the dough to rest for 10 minutes.
• Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
• Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
• Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
• Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
• NOTE: The cooking time listed includes the rising time.

BREAD MACHINE RED RIVER CEREAL BREAD RECIPE - (3.8/5)

Steps:

• Place in bread machine in order listed. Bake on whole wheat mode.

MO'S WHITE OR RED RIVER WHEAT BREAD

Steps:

• 1. Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
• 2. In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
• 3. Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
• 4. Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
• 5. Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
• 6. Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
• 7. Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.

RED RIVER BREADMAKER BREAD

Steps:

• add in order to breadmaker.
• select whole grain bread.

WHOLE WHEAT MULTI-GRAIN (RED RIVER CEREAL) BREAD

Steps:

• If not using Red River Cereal, prepare Grain/Seed Blend: 1 part brown flax; 1 part golden flax; 4 parts steel cut oats; 4 parts creamy buckwheat cereal. I make a large batch and store it in the freezer.
• Put yeast into mixing bowl of stand-mixer. Heat water with honey (I put it in the microwave on high for 1 minute and then stir it up), and add to yeast. Add about 3 cups of the dry ingredients. Add the salt and oil. Mix thoroughly with paddle on medium for about a minute.
• Switch to the dough hook. Add the remainder of the dry ingredients. Mix on low until everything more or less coalesces -- not quite to the point of a dough ball. Cover with a dish towel and let stand for 10 minutes.
• While waiting for dough to rest, boil about 2 cups of water and place in a shallow pyrex dish on the bottom rack of the oven (turned off).
• Knead the dough for ~8 minutes on low, until dough is elasticy and stretchy. Place dough ball in a large oiled bowl and cover with dish towel. Place the bowl in the (turned off) oven with the hot water. Let rise for ~2 hours.
• Remove the dough from oven and divide in half. Place the first half on a large sheet of parchment paper on a cutting board. Fold the dough over 3 times (like a wallet) and punch down with knuckles. Then fold it again 3 times the other direction and punch down. Do the same for the second half of the dough. Cover the dough with the dish towel and let stand for 10 minutes.
• Take each half of the dough and pinch it under like a jellyfish -- such that you have one totally uniform flat side, and the jellyfish tentacles are underneath. Tentacles down, gently roll and shape the jellyfish/loaf until desired shape is achieved (I tend to go for long and skinny, as it's easier to make the crust crispier). Do the same for the other loaf. Keep in mind that the more you manipulate it, the tougher (and hence harder to shape) the dough will become.
• Sprinkle some cornmeal on the parchment paper and roll the underside of each loaf in it. Leave the loaves on the paper on the cutting board, with at least 3 in space between them. Cover with dish towel, and return to the oven to proof for ~40 minutes.
• Remove loaves from oven on cutting board. Place a pizza stone in the oven with the dish of water from earlier, and pre-heat the oven to 375 F.
• Dissolve about 1 tsp of corn starch in about 2 tbsp of water. Brush the outside of each loaf liberally with the solution. Using a sharp knife, cut a series of slits in each loaf (the short, not long direction) about 1/2 inch deep.
• Transfer the loaves on the parchment paper from the cutting board to the pizza stone in the oven. Bake for ~35 minutes (until the centre is at least 195 F).
• Enjoy!