Red River Cereal, which is a blend of cracked wheat, rye and flaxseed, is one of my favorite breakfast foods. So is toast. Why choose? Each loaf of this hearty bread contains four bowls of porridge, a bowl of oatmeal and a third of a cup of sunflower seeds. Pop a couple slices in the toaster and you have hot porridge, to go!
As a bonus, you can use sour milk if you happen to have some in the fridge. Your bread will have a faintly tart taste like sourdough. Adding a cup or two of wheat bran before the flour will add even more fiber. Bread always slices better the day after it is made.
4 cups milk
3 cups Red River Cereal
1 cup sunflower seeds
1/4 cup sugar
1 tbsp lite salt
2 tsp sugar
1/2 cup lukewarm water
2 tbsp yeast
1/4 cup olive oil
1 cup rolled oats
10 cups unbleached flour (approx)
Heat three cups of milk in the microwave or on the stove. Add it to the cereal, seeds, sugar and salt in a bowl.
Meanwhile, dissolve two teaspoons of sugar and the yeast in half a cup of warm water. While the yeast begins to bubble, the cereal mixture will be cooling down to lukewarm.
When the cereal mixture is cooled to lukewarm, add the yeast mixture and stir well. Stir in the olive oil, oats, then as much of the wheat flour as you can. Try to work in at least 7 cups of flour before turning onto the counter to knead. Knead in as much flour as you can. The more you knead, the better conditioned the dough will be. The more flour you work in (by hand) the more "loft" the bread will have. The dough will have a bumpy texture from the cereal but will still knead. Knead for at least eight minutes, then
Add a couple tablespoons of olive oil to the bottom of a large bowl. Put the dough in the bowl, spin it around to coat and flip it over. The exposed side should have a thin coating of oil. Cover the bowl with a clean towel. Leave it in a warm place to rise until double, about an hour depending on your yeast.
Punch the dough down to flatten out any bubbles that have formed. Dive the dough into three balls, the let it rest for 10 minutes. Roll each ball into a loaf. Pour a bit of olive oil into each loaf pan. Turn each bread loaf in to oiled pan to lightly coat. Cover with a clean towel, then allow to rise again until doubled, about 45 minutes.
Bake at 400F for about 35 minutes. (The bottom of the bread will sound hollow when you tap it.)
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