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.
Shredded Wheat Bread
Shredded Wheat Bread
Prep Time
20 min
Cook Time
30 min
Yield
2 loaves (16 slices each)
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 9x5-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.
Nutrition Facts
1 slice: 104 calories, 1g fat (0 saturated fat), 0 cholesterol, 113mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 2g protein.
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