Authentic Red River Bread with vegetable oil: Hearty, and Delicious

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Experience the wholesome goodness of our Authentic Red River Bread recipe! This nutty, hearty bread is made with a nutritious blend of grains and seeds, delivering a satisfying texture and flavor that complements any meal. Easy to prepare, it's perfect for toast, sandwiches, or enjoying fresh from the oven. Elevate your baking with this delicious, healthy bread that will quickly become a staple in your kitchen!

prep time

2 hours

cooking time

30 min

servings

5 loaves

total time

2 hour 30 min

Equipment

Mixing Bowl: For combining dry and wet ingredients.
Measuring Cups and Spoons: For accurate ingredient measurements.
Wooden Spoon or Dough Scraper: For mixing the dough.
Stand Mixer with Dough Hook: Optional, for kneading the dough.
Bread Loaf Pan: For shaping and baking the bread.
Baking Sheet: If you prefer free-form loaves.
Parchment Paper: Optional, for lining the baking pan for easier cleanup.
Kitchen Towel: For covering the dough during rising.
Oven: For baking the bread.
Cooling Rack: For cooling the bread after baking.

Ingredients

4 cups lukewarm water 1 L
6 tbsp. white sugar 90 mL
1 tbsp. salt 15 mL
1/2 cup vegetable oil 125 mL
2 cups cooked Red River Cereal (approximately) 500 mL
13 cups flour (approximately) 3.25 L
2 tbsp. instant yeast 30 mL

Instructions

In a large mixing bowl, combine water, sugar, salt, oil and cereal. If you don’t have an automatic mixer, use a wire whisk and mix well.

Add 4 cups (1 L) of flour and the yeast. Mix well.

Switch to a dough hook, if you have one, and add the rest of the flour, gradually. Knead until dough isn’t too sticky to handle. If kneading by hand, add as much flour as you can in the bowl, then turn out onto a FLOURED surface. Knead in the rest of the flour by hand. It may take a little MORE or a little LESS flour. Just knead the dough until it feels soft but not sticky and bounces back when pressed, 8-10 minutes.

Shape dough into a ball, place in a large well-greased bowl, turning dough to grease surface. Cover with a cloth. Put in a warm place and let rise until doubled in size, about an hour.

Punch down dough and turn out onto a GREASED surface. With a bread knife, divide dough into 5 even portions. Shape each portion into a loaf, using a kneading motion. (Or use a rolling pin to roll out dough, and then roll it into a loaf.) Whatever method you use, it might not LOOK perfect the first time, but you’ll improve with practice.

Place loaves in well-greased 3 x 5 x 8” (7 x 13 x 20 cm) bread pans. Cover with a cloth. Let rise until the bread has risen 1” (2.5 cm) above the pans, about an hour.

Remove cloth and bake loaves at 350°F (180°C) for 30 minutes.

Remove baked loafs from oven and turn out of pans onto a cooling rack. Loaves should be brown on bottom and sides as well as on top.

Notes

Amounts of salt and sugar are flexible. If you want less of each, reduce salt to 2 tsp. (10 mL) and sugar to 1/4 cup (60 mL) If making Red River Cereal from scratch, use 1 cup (250 mL) dry cereal, boiled in 3 cups (750 mL) of water. It makes more than 2 cups (500 mL), but you can use it all in this recipe.

Authentic Red River Bread with vegetable oil: Hearty, and Delicious