Red River Cereal Bread

There is nothing like the smell of bread baking in the oven except the taste of warm bread just out of the oven.  I began making this bread when I forgot to bring bread to the country and needed something to serve to guests the next morning.  I had seen  Michael Smith on TV making a version of this overnight bread, and thought I would give it a try and now, often make this variation of his recipe on Friday evenings when I arrive up north.

Red River Cereal became my favourite choice for bread, when Ann, who religiously has Red River porridge for breakfast every morning, left a box behind after visiting one weekend. The cereal is a combination of cracked wheat, cracked rye, cracked flax and whole flax, and nothing else.  This "made in Canada" cereal has limited availability outside of the country, and is one of those requests often received from expats abroad, when visited by friends and family from Canada.

Red River Cereal Bread just out of the oven

2 1/2 cups of organic all purpose flour
1 1/2 cups of organic whole wheat flour
1/2 cup of Red River Cereal
1 teaspoon of active dry yeast
2 teaspoons of salt
2 1/4 cups of warm water

Mix all the dry ingredients including the yeast in a large bowl.  Stir in water with the handle of a wooden spoon until the dry ingredients are evenly moist.  Cover the bowl with a plate or plastic wrap, and place in a warm place overnight, 8 to 12 hours.  The next morning empty the bowl onto a floured surface.  Gently knead for a couple of minutes and shape to fit the oiled pan you plan to cook it in.  I have used this 4"x8" cast iron pan, a longer, thiner 3"x12" pan and a 6" diameter round pan, equally successfully.  The longer, thiner pan needs less baking time.

Place the dough in the cooking pan, cover and leave for 3 to 4 hours.  The shorter the resting time the denser the bread.  

Heat oven to 425F and cook for 40 to 45 minutes depending on shape of pan.  Cool on rack and serve.