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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2288 Calories from Fat 372

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 21.9 g109.7%

Trans Fat 0 g

Cholesterol 298.6 mg99.5%

Sodium 2457.5 mg102.4%

Total Carbohydrates 401 g133.8%

Dietary Fiber 17.5 g70.2%

Sugars 40.4 g

Protein 73 g145%

Vitamin A 37.4% Vitamin C 32.3%

Calcium 56% Iron 172.3%

*Based on a 2000 Calorie diet


Whole Grain Cereal Bread Recipe