Shredded Wheat Bread Recipe

5 4 5
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Shredded Wheat Bread Recipe

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5 4 5
Publisher Photo
The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 cups boiling water
  • 1 cup crushed Shredded Wheat cereal
  • 1/2 cup molasses
  • 2 tablespoons shortening
  • 1-1/2 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 5-1/2 to 6-1/2 cups all-purpose flour
  • Melted butter, optional

Directions

In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves (16 slices each).
Originally published as Shredded Wheat Bread in Best of Country Breads 2000, p47

Nutritional Facts

1 slice: 104 calories, 1g fat (0 saturated fat), 0 cholesterol, 113mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 2 cups boiling water
  • 1 cup crushed Shredded Wheat cereal
  • 1/2 cup molasses
  • 2 tablespoons shortening
  • 1-1/2 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 5-1/2 to 6-1/2 cups all-purpose flour
  • Melted butter, optional
  1. In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
  2. In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  5. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves (16 slices each).
Originally published as Shredded Wheat Bread in Best of Country Breads 2000, p47

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Reviews forShredded Wheat Bread

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MY REVIEW
Rockyisle User ID: 8461460 230205
Reviewed Jul. 26, 2015

"My Dad made this bread each week for years. It was always a favorite. I use butter rather than shortening. Made it today in my food processor. It takes on all the hard work of kneading.. Which I dislike. Did a fantastic job and the bread came out delicious."

MY REVIEW
galinthewoods User ID: 3317961 48208
Reviewed Mar. 27, 2014

"The shreds of wheat completely blend in with the rest of the bread. Not a 100% whole wheat type of bread, but a good "wheat" bread recipe just the same."

MY REVIEW
AmyFullherlife User ID: 7185620 36697
Reviewed Mar. 19, 2013

"Wonderfully tasty! I even cut back on the molasses a little and added a little wheat flour. I can hardly wait to make it again!"

MY REVIEW
kim J2 User ID: 6949573 204325
Reviewed Nov. 1, 2012

"I doubled this recipe and added rasins, great big hit with family and friends. Made it Monday, and its Friday, putting my apron back on for another batch"

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