Shredded Wheat Bread

Shredded wheat bread has a soft crumb. Made with shredded wheat cereal, maple syrup, brown sugar, yeast, lard or butter, and simple ingredients.

Course Breakfast or Brunch

Cuisine American

Prep Time 20

Cook Time 40

Proofing 2

Total Time 3

Servings loaves

Calories 1747kcal

Author Jessica Robinson

Ingredients

4 large shredded wheat biscuits crumbled
2 ¾ cups boiling water
¼ cup vegetable oil (lard or butter)
½ cup pure maple syrup or honey or granulated sugar
½ cup firmly packed brown sugar
2 teaspoons salt
2 ¼ teaspoons active dry yeast
⅓ cup water lukewarm
5 ½ - 6 cups bread or all-purpose flour
¼ cup wheat germ (or spelt wheat flour)

Instructions

In a large bowl or glass measuring cup, cover the shredded wheat with boiling water. Add the oil (or lard or butter), maple syrup, brown sugar and salt. Stir to combine. Let the mixture cool to lukewarm temperature.
In a glass measuring cup, dissolve the yeast in lukewarm water. Set aside for 5-10 minutes until foamy.
In a bowl of a stand mixer using a dough hook, combine the yeast, flour, wheat germ (or spelt wheat flour) and shredded wheat mixture. This dough will be sticky.
Use a plastic dough scraper to turn the dough out onto a lightly floured work surface. Knead the bread for 4-5 minutes. Use a bench scraper to work the dough if needed. Form into a ball and place into a greased bowl. Cover with plastic wrap or disposable plastic shower cap and let rise in a warm place until doubled. (about 1 to 1 ½ hours)
Grease two (9x5-inch) metal or cast-iron loaf pans and set aside.
Turn the dough out onto a lightly floured work surface and shape into loaves. Transfer into the prepared baking pans. Cover loosely with plastic wrap or disposable plastic shower caps and let rise until doubled, 30-60 minutes.
Make a cut on the top, lengthwise of each loaf with a sharp serrated knife or a bread lame. Brush each loaf with an egg wash.
Bake in a preheated 375-degree F oven for about 40 minutes, or until golden brown. The internal temperature is 195-200 degrees.
Let cool for 10 minutes, then remove from the bread pans and let cool completely on a baking rack.

Notes

I typically use a mixture of all-purpose and bread flour in bread recipes. I like to knead in the last cup or so of flour on the butcher block or whatever surface you roll dough out on.

Be careful NOT to add too much flour or you'll create a tough bread!

Brush with an egg wash before baking. If you want a softer top, skip this step and brush with butter once the bread is done.

Baking bread in cast iron

Lodge brand cast iron bread pans are great for making bread! Place a pan of water on the rack below the bread in the oven. The steam created will make a crunchy crust.

Generously coat the cast iron loaf pans with either cooking spray, canola oil or lard. Use a clean dry paper towel to spread canola oil or lard evenly in cast iron.

Nutrition