Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice.

Gallery

Recipe Summary

prep:
40 mins
cook:
50 mins
additional:
1 hr 15 mins
total:
2 hrs 45 mins
Servings:
24
Yield:
2 - 9x5 inch loaves
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.

    Advertisement
  • Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

  • Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.

  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Meanwhile, preheat oven to 325 degrees F (165 degrees C).

  • Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.

Nutrition Facts

149 calories; protein 4.2g; carbohydrates 27g; fat 3.2g; cholesterol 3.8mg; sodium 111.6mg. Full Nutrition
Advertisement

Reviews (5)

Most helpful positive review

Rating: 4 stars
08/11/2009
This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal. Read More
(17)

Most helpful critical review

Rating: 1 stars
11/20/2009
I made this bread according to the recipe and it was so dense that the outside cooked but the inside didn't. It also didn't rise at all after I split it into the two pans maybe this is why. Read More
(14)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/11/2009
This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal. Read More
(17)
Rating: 5 stars
06/07/2010
Not sure what went wrong mommyjo - this bread turned out great. I used 4 Quaker Muffets for the cereal and used 1 cup rye and 4 cups whole wheat flour. It baked up perfectly in 50 minutes. The loaves are dense but not overly dense and have a nice crust. Wonderful! I will make this again. Read More
(15)
Rating: 1 stars
11/20/2009
I made this bread according to the recipe and it was so dense that the outside cooked but the inside didn't. It also didn't rise at all after I split it into the two pans maybe this is why. Read More
(14)
Advertisement
Rating: 5 stars
09/06/2014
I make a lot of bread and really loved this one. I placed the shredded wheat in the KA bowl waited the recommended 15 minutes. I used the dough hook to knead everything. I let the dough hook do the work for 10 minutes the dough will ride up on the hook so I had to stop the mixer and push it back down. I then wiped out the bowl and lightly greased it with olive oil and put the dough back in. In exactly one hour the dough had doubled in size. I then put it on a floured counter cut in half and put it on two prepared loaf pans I sprinkled the bottom of the pans with corn meal. I made two small changes as I only had 1/4 cup of ground flax seed. I added two Tbs of vital wheat gluten and oat bran to measure 1/2 cup. Yes the dough was very sticky but from past experience I know that this makes very moist bread. The cooking time was a bit off it was done in 40 minutes. I will be making this one again. Thanks Abrux. Read More
(2)
Rating: 5 stars
12/26/2014
Very nice flavorful bread. My visiting family members loved the taste; it has a sweetness from the molasses and a graininess from the variety of flours and the cereal that makes for a nice little taste. I made the dough in the bread machine finished off in the oven and did not have shredded wheat cereal so just used Grape Nuts. If I ever have Shredded Wheat I'll try that next time. Overall though this was a lovely bread. I made rolls and a free form loaf that turned out well. Thanks for the recipe. Read More
(1)