The Best Red River Cereal Bread
This homemade bread recipe is made with Red River cereal. This bread was the only bread my grandmother consumed, and she made it every week! This dietitian mom loves it, and so do my three kids.
A Tradition of Baking Together
Baking bread together has been a bonding activity for generations in my family. I vividly remember standing on a stool next to my grandmother, eager to help her mix the dough. And seriously – nothing beats the smell (and taste) of freshly made bread. YUM! These days, my own children join me in the kitchen, keeping the tradition alive.
Why Red River Cereal?
Red River cereal, a blend of cracked wheat, rye, and flax seeds, is the secret ingredient that makes this bread so special. It’s packed with fiber and omega-3 fatty acids, making it not just delicious but also nutritious. The cereal gives the bread a hearty texture and a slightly nutty flavor that’s perfect for both savory and sweet toppings.
Versatile and Nutritious
This bread is incredibly versatile. Thinly sliced, it makes the perfect base for open-faced sandwiches. Topped with avocado (tip: mash it with cottage cheese for extra protein!), a sprinkle of sea salt, and a dash of lemon juice, it’s a delish lunch option. My kids’ fave? Thicker slices toasted with a spread of peanut butter and banana make for a hearty and nutritious breakfast. Whether you’re looking for a snack, a meal, or something in between, this bread fits the bill.
Do I need to Cook the Red River Cereal First?
No! It couldn’t be easier. No need to pre-cook the cereal, simply mix dry Red River cereal with the rest of the ingredients and call it a day. Another reason why this recipe is such a hit in my books!
Conclusion
Baking this bread isn’t just about creating something delicious to eat; it’s about preserving a family tradition, sharing love, and creating memories. Whether you’re a seasoned baker or just starting out, I hope this Red River cereal bread recipe brings as much joy and warmth to your home as it has to mine.
The Best Red River Cereal Bread
Ingredients
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1 cup Red River Cereal
- 1/2 cup wheat germ or ground flax
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp baking soda
- 1 litre buttermilk
Instructions
- First preheat the oven to 350F.
- In a large mixing bowl combine all of the dry ingredients (except the baking soda) and mix well with a large whisk – this is my lazy way of sifting.
- Pour the buttermilk into a medium bowl or liquid measuring cup and add the baking soda – the soda will react with the buttermilk and start to bubble.
- Form a well in the middle of the dry ingredients and add the buttermilk/soda combination. Mix just until the dry ingredients are incorporated. You don’t want to overdo it.
- Divide the bread dough into 2 large buttered or oiled bread pans – (12"x4 1/2"x2 1/2") or 4 small pans.
- Bake for 55-60 minutes. Test with a sharp knife – if it comes out clean – it’s done.
- Let rest for 10 minutes on cooling racks and then take them out of the pan to finish cooling on the rack.
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Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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Do you cook the red fiver first ? Or just use it dry?
Use it dry!
Can I use all white flour instead of 2 cups whole wheat flour?
You sure can! Enjoy, Val.
This is delish, I was worried that it would be like a biscuit but I love it. Nice quick bread to make too!
What temperature is this bread baked at?
Bread is baked at 350! Watch closely for the last 10 minutes as every oven is different.
The recipe was similar to the one that has been in my family for 3 to4 generations .ever since Red river cereal hit the market..The only thing different is there is mollases in it
Amazing!
6th time making this bread – Grandma Betty knew what she was doing! So easy, so good & so healthy! Thanks Sarah 🙂
P.S., I use powdered milk to keep the cost down 😉
Wow! Thanks so much, Charlane. This comment means so much as this is a family recipe passed down for many years. Thanks for the tip about using powdered milk! XO
I made this yesterday, the smell and taste are great! Mine turned out quite dense. I did notice that my baking soda did not react with the buttermilk. Not sure why, the soda did not seem stale. I’m assuming the bubble reaction is what would give the bread a fluffier texture, or maybe is is a denser bread anyway? Thanks for sharing this recipe.
Thank you so much for sharing, Iris! Yes, you are correct about the bubbles giving rise to the bread.
We made this bread at Incredible Edibles at the U of Alberta.
How did you get the recipe?
That sounds like fun! This recipe was my grandmother’s :).
Bread is fantastic! Arva Flour in London, Ontario is now selling Red River cereal. I bought some today and found your recipe. I’ve loved it for bread making from years ago. Your recipe is really wonderful!!
Oh that’s so great to hear! I know it’s hard to find Red River Cereal. Thanks so much for giving it a try!
My granddaughter is type 1 diabetic. Would it be possible to send me the nutrition facts for this bread? Thanks.
Made this bread and loved it. I didn’t have the ground flax seed or wheat germ, so I added more Red River Cereal and it worked very well. We took a loaf to a friend who loves bread and he thought that it was great as well. And the added bonus is that it looks easy to halve, which will give me a way to use up the other half litre of buttermilk when I make pancakes.
I will definitely check out your other recipes.
I’m so glad you love it, Julia! It’s our family-favourite. Thanks for sharing!
I’ve made this as bread, but also as muffins…. the latter are even more popular at my house!
I have made this recipe many times now it’s so easy and turns our perfect every time! Love the flavour! It’s my go to! Thank you!
Isn’t it sooo good?! Thank you so much, Marisa.
Hi! I’m excited to try this recipe. Do you think I could make buns with it, instead of a loaf?
It’s one of my favorite recipes, Cathy! You could try making buns with it, but they will be VERY dense. Give it a go and let me know how it turns out!
I have made this many, many times. It is nutritious, easy to make, and so tasty that one piece is not enough. Just as delicious toasted as it is fresh out of the oven. Thankyou!
Could you provide the nutritional value ad I am trying to accommodate someone with high blood pressure.
Hi Colleen, I’m so glad you love it as much as my family does! I am unable to provide the nutritional value, but I can say with confidence that someone with high blood pressure would definitely be able to enjoy this bread :).
Thanks!
Hello Sarah: This bread recipe looks wonderful! I would like to try it in my bread maker. Would you have any advice on how to adapt the recipe for a 1.5 or two-pound loaf? Thank you in advance,
Jenn.
Hi Jenn! Thanks so much for taking the time to comment. So this recipe is a quick bread recipe (i.e. no yeast) and I’ve never made it in a breadmaker myself. I say just go for it–I’d love to know how it turns out!