mo's white or red river wheat bread
(1 RATING)
I learned to how to make bread at a hunting camp as a camp cook. Mo was the camp cook in Canada. She gave me a crash course on baking. She had great recipes. Alas, she had to go to her own camp and I was to hold down the fort at mine..I do not know what I would have done with out her knowledge, patience and all around just a great person. I use her recipes all the time and this is my main recipe for making bread. I am lucky to have a daughter in Canada that brings me the "Red River Cereal" when I run out. I keep it in the freezer. Red River Cereal is a really course ground, looks a lot like a 7 grain type.
No Image
prep time
3 Hr 30 Min
cook time
30 Min
method
Bake
yield
4 & 6 loafs of bread
Ingredients
- WHITE BREAD 4 LOAFS
- - 2 tsp sugar, 1 cup of warm water
- - 2 tablespoon active dry yeast
- 3 cups hot water
- 6 tablespoons butter
- 1 cup milk or (4 tb powdered milk & 1 cup water)
- 6 tablespoons sugar
- 4 teaspoons salt
- 12 cups white flour, about
- WHEAT BREAD: EXCHANGE FOR WHITE (ABOVE) 4 LOAFS
- 1 cup red river cereal (course ground
- 2 cups wheat flour
- 9 cups white flour
- WHITE BREAD: 6 LOAFS
- - 2 tsp. sugar, 1 cup warm water
- - 2 1/2 tablespoons active dry yeast
- 4 1/2 cups hot water
- 1/2 cup butter
- 1 1/2 cups milk (6 tbs powdered milk & 1 1/2 cup water)
- 1/2 cup sugar
- 2 tablespoons salt
- 18 cups white flour
- WHEAT BREAD: EXCHANGE FOR WHITE FLOUR ABOVE (6 LOAFS)
- 1 1/2 cups red river cereal (course)
- 2 1/2 cups wheat flour
- 14 cups white flour
How To Make mo's white or red river wheat bread
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Step 1Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
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Step 2In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
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Step 3Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
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Step 4Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
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Step 5Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
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Step 6Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
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Step 7Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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