Cereal Bread

Cereal Bread

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kimmah 0

"I modified my grandmother's bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!"
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2 h 45 m servings 200 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 106 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.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 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 elastic, about 8 minutes.
  4. 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 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.



This bread is pretty good. I didn't have frosted wheat, so I used shredded wheat instead. I also put in more than 1 cup of shredded wheat. It does taste pretty healthy that way; I'm sure it w...

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