SHREDDED WHEAT BREAD
This recipe makes two loaves of bread. It is an excellent bread that uses shredded wheat cereal. It is very tasty and I always have shredded wheat on hand as we love it.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
- Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
- Add this to the above lukewarm mixture.
- Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
- Knead 100 times.
- Grease a bowl and place dough into it.
- Let rise for 2 hours, covered.
- Punch down and rise another hour.
- Turn out on lightly floured board, punch down, and let rest for 10 minutes.
- Make into two loaves, place in greased pans, let rise till double.
- Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.
Nutrition Facts : Calories 1490.8, Fat 15.1, SaturatedFat 7.9, Cholesterol 30.5, Sodium 2443, Carbohydrate 300.8, Fiber 11.8, Sugar 32.2, Protein 36.2
SHREDDED WHEAT BREAD
The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.
Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SHREDDED WHEAT BREAD
This recipe intrigued me. I couldn't imagine bread made with shredded wheat. As it turns out, its very good. I ususally make it a couple of times in a row to use up the shredded wheat biscuits and we gobble it up. Be sure to allow time to rise overnight.
Provided by mommyoffour
Categories Low Cholesterol
Time 1h5m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Combine shredded wheat, shortening, molasses and salt; add boiling water.
- Cool.
- Dissolve yeast in 1/4 cup warm water; add to mixture.
- Beat in flour with knife.
- Let rise overnight; cut down with knife.
- Do not knead.
- Put in 2 greased loaf pans and let rise until doubled in bulk.
- Bake 45 minutes or until springs back when pressed, watch carefully, in 350 oven.
- .
- Brush with butter three minutes before taking from oven.
- Remove from pans at once after removing from oven and let cool on rack.
Nutrition Facts : Calories 1891.2, Fat 17, SaturatedFat 3.9, Sodium 1220.7, Carbohydrate 390.8, Fiber 13.5, Sugar 63.6, Protein 41.8
SHREDDED WHEAT BREAD
Make and share this Shredded Wheat Bread recipe from Food.com.
Provided by debbillem
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine yeast cake, water and sugar, set aside.
- Combine shredded wheat and 1 cup hot water, set aside.
- Mix remaining ingredients and the set aside ingredients with mixer until smooth.
- Let rise until double and shape into rolls or bread, put into greased pans and raise again.
- Bake at 325 for 25 to 35 minutes.
Nutrition Facts : Calories 1575, Fat 52.5, SaturatedFat 13.1, Sodium 4801.8, Carbohydrate 285.4, Fiber 5.2, Sugar 189.5, Protein 5
SHREDDED CEREAL BREAD
Old recipe dating back to the 1930's. Lots of fiber and lots of flavor! If necessary, one tablespoon of active dry yeast can be substituted for the compressed fresh yeast in this recipe.
Provided by ALLEGRO
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h15m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.
Nutrition Facts : Calories 195 calories, Carbohydrate 40.4 g, Fat 1.4 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 100.7 mg, Sugar 3.9 g
HOMEMADE WHOLE WHEAT BREAD
"I make this bread so often I have the recipe memorized. My kids love it for an after-school snack, but it's great with soup, stew and more." Nancy Brown - Dahinda, Illinois
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SHREDDED WHEAT BREAD MACHINE LOAF...
a nice loaf for the bread machine..change flours to multigrain in place of all purpose, or use all whole wheat...it is to your preference... 1 1/2 pound loaf
Provided by andypandy
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Follow steps according to your bread machine.
- set on light crust setting.
- The original recipe calls for all whole wheat flour.
- and no all purpose flour.
- I have also used Robin Hood Multi grain flour-- I always put in 1 tbsp.
- glueten flour in all my recipes whether it is a plain white or whole wheat breads--.
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
This recipe is from King Arthur Flour. This makes a great bread! This is the recipe from their website, I actually did not have the bread improver it calls for, but if you add a 1/4 vital wheat gluten I think it does the same thing, because it came out great when I made it (if you add the wheat gluten, then subtract 1/4 cup whole wheat flour) I also used their grain mix instead of the sunflower seeds and walnuts, but I'm sure whatever you like will taste great. Enjoy!
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 3h45m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients, and mix them till you have a shaggy dough.
- Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
- Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
- Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
- Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.
Nutrition Facts : Calories 157.2, Fat 5.3, SaturatedFat 0.7, Sodium 220.4, Carbohydrate 25.3, Fiber 3.6, Sugar 5.6, Protein 4.5
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