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mo's white or red river wheat bread

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

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.

(1 rating)
yield 4 & 6 loafs of bread
prep time 3 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For mo's white or red river wheat bread

  • WHITE BREAD 4 LOAFS
  • 2 tsp sugar, 1 cup of warm water
  • 2 tablespoon active dry yeast
  • 3 c
    hot water
  • 6 Tbsp
    butter
  • 1 c
    milk or (4 tb powdered milk & 1 cup water)
  • 6 Tbsp
    sugar
  • 4 tsp
    salt
  • 12 c
    white flour, about
  • WHEAT BREAD: EXCHANGE FOR WHITE (ABOVE) 4 LOAFS
  • 1 c
    red river cereal (course ground
  • 2 c
    wheat flour
  • 9 c
    white flour
  • WHITE BREAD: 6 LOAFS
  • 2 tsp. sugar, 1 cup warm water
  • 2 1/2 tablespoons active dry yeast
  • 4 1/2 c
    hot water
  • 1/2 c
    butter
  • 1 1/2 c
    milk (6 tbs powdered milk & 1 1/2 cup water)
  • 1/2 c
    sugar
  • 2 Tbsp
    salt
  • 18 c
    white flour
  • WHEAT BREAD: EXCHANGE FOR WHITE FLOUR ABOVE (6 LOAFS)
  • 1 1/2 c
    red river cereal (course)
  • 2 1/2 c
    wheat flour
  • 14 c
    white flour

How To Make mo's white or red river wheat bread

  • 1
    Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
  • 2
    In 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.
  • 3
    Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
  • 4
    Add 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.
  • 5
    Cover 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.
  • 6
    Roll 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.
  • 7
    Oven: 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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