Recipe by Abrux
"Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice."
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crushed shredded wheat cereal
active dry yeast
whole wheat flour
all-purpose flour, or as needed
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Grainy Wheat, Rye, and Flax Seed Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 29
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