Red River Cereal Bread
Whole Wheat & Multigrain Bread
A classic Canadian prairie bread made with Red River Cereal — cracked wheat, rye, and flax in every slice.
Prep Time
15 min
Proof Time
1h 30m
Bake Time
35 min
Servings
10
Calories
185
Ingredients
- 2 cups whole wheat flour
- 1½ cups bread flour
- 2¼ tsp active dry yeast
- 1¼ cups warm water
- 3 tbsp honey
- 2 tbsp unsalted butter, melted
- 1½ tsp salt
Instructions
- 1
Activate Yeast
Dissolve 1 tbsp honey in warm water. Add yeast and wait 5 minutes.
- 2
Mix
Add remaining ingredients and both flours. Mix and knead 10 minutes until smooth.
- 3
First Rise
Cover and rise 60 minutes until doubled.
- 4
Shape & Second Rise
Shape into a loaf, place in a greased pan. Rise 30 minutes.
- 5
Bake
Bake at 375°F (190°C) for 30–35 minutes. Brush with butter.
Baker's Notes
“Pure whole wheat bread can be dense and bitter. My secret is the 60/40 blend of whole wheat to bread flour — you get the nutrition without sacrificing texture.”
— Baker Thomas Moreau
Nutrition Facts
185
cal
5g
Protein
4g
Fat
35g
Carbs
3g
Fiber
204mg
Sodium
Tips & Tricks
- •Whole wheat flour absorbs more water — add extra if dough feels dry.
- •Honey feeds the yeast and helps the bread brown beautifully.
- •Let cool completely before slicing for the best texture.
Reviews (5)
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
