Red River Cereal Bread

When I was a kid, mum used to serve the five of us Red River Cereal porridge with cream and brown sugar. It rocked.

As an adult I tried adding it to my bread recipe and discovered an AMAZING bread with a fantastic nutty flavour and crunch to it.

1 cup Red River Cereal
2 cups water
1 teaspoon salt
2 cups hot water

2 tablespoons flour
1 teaspoon salt
1 tablespoon yeast

4-6 cups flour
1-2 tablespoons oil

Combine the Red River Cereal, water and 1 teaspoon of salt in a small pot and bring to a boil uncovered over high heat. As soon as it reaches a full boil, turn off the heat and cover.

In a large bowl, whisk the hot water, 2 tablespoons of flour and 1 teaspoon of salt together. Sprinkle the yeast on top and cover. Let the mix sit in a warm location for ten or fifteen minutes.

Once the yeast is active and bubbly, start incorporating the flour and cooked Red River cereal, alternating a half cup of flour with a couple of tablespoons at a time until the dough forms a cohesive ball. Knead the dough on a greased surface for ten minutes or so.

Place it in an oiled bowl, cover and set aside in a warm spot for forty five minutes to an hour.

Once the dough had doubled in volume, punch it down, knead out any large bubbles and form into loaves. Let it rest and rise again for about a half hour.

Bake for fifteen minutes at 425 then for forty five minutes at 325.