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Whole Grain Cereal Bread

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  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (About 110°)
  Molasses 2 Tablespoon
  Salt 1 Teaspoon
  Egg 1 , slightly beaten
  Milk 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Whole grain cereal 1 Cup (16 tbs), uncooked
  All-purpose flour 3 1⁄2 Cup (56 tbs), unsifted

In a large bowl, dissolve yeast in water.
Stir in molasses, salt, and egg.
In a pan, heat milk and butter to about 110° (butter need not melt completely).
Add milk mixture to yeast, then blend in cereal.
Gradually beat in flour to make a smooth, elastic batter; it will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place until lid pops off (about 40 to 45 minutes for 1-pound cans, 55 to 60 minutes for 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can; crust will be well browned.
Let cool in can on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.

Recipe Summary

Side Dish

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