Shredded Cereal Bread

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"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."
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4 h 15 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
  2. 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.
  3. 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).
  4. Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.


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This bread is wonderful. When I made it I used black strap mollasses and added very large raisons.

Would be nice to know the amount of shredded wheat to use as 3 large biscuits is too vague. Also don't like the idea of using shortening.

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