This is an adaptation of a 'Red River' recipe - REVISED AUGUST 2009.
for 10x3½ inch bread pan (25x9cm)
2 cups boiling water (475 ml)
1 cup 'Red River' (a Canadian cereal) OR:
½ cup cracked wheat (bulgur)(80 g)
½ cup cracked or rolled rye (50 g)
¼ cup molasses (60 ml, 85g))
OR: 70 g (1/3 cup) sugar
1 cup whole wheat flour (120 g)
1½ TBsp flax seed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (90g) Kellog's 'All-Bran'
1 cup (60g) wheat bran
for 13x4 inch bread pan (33x10cm)
3 cups boiling water (700 ml)
1½ cup 'Red River' (a Canadian cereal)
¾ cup cracked wheat (bulgur)(135 g)
¾ cup cracked or rolled rye (95 g)
¼ cup + 2TBsp (or 1/3 cup + 1 TBsp)
molasses (110 ml, 150g)
OR: 120 g (½ cup + 1 TBsp) sugar
1½ cup whole wheat flour (180 g)
3 TBsp flax seed
1½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
1½ cup (135g) Kellog's 'All-Bran' OR:
1½ cup (75g) wheat bran
Two or three hours before baking (or the night before):
Start heating water;
Put bulgur, rolled rye and salt in a large bowl;
Add molasses and then boiling water, stir lightly;
(optional) Using a glass bowl, microwave for 1 to 1½ minute;
Cover and let cool down to room temperature.
Two or three hours later:
Preheat oven to 300°F (150°C);
Coat oven pan with butter, dust with flour;
Add most of the remaining ingredients to mixing bowl and stir well -
(wholewheat flour and flax seed
to bulgur, rye, water and molasses);
Stir in wheat bran, baking powder and soda and mix well;
Put batter in bread pan, flatten,
and cover bread pan carefully with aluminum foil;
Put in oven and bake for 3 hours;
After 3 hours of baking, remove bread pan from oven,
leave covered until cooled down;
Cut with a very sharp or an electric knife (if necessary,
clean the knife a few times.)
Rolled rye/rye flakes may be hard to find. Spelt flakes can substitute,
and I've also tried a mix of four kinds of grain flakes. Oats might
Flax seed not only provides the popular omega-3 but also gives some
more cohesion to the bread.
You could sustitute some rye flour for the wholewheat flour, say 1/3,
but it's not really necessary. I do not recommend it, because it
makes cutting slices harder.
The molasses I like best are Plantation 'Barbados.'
I measure molasses by weight, pour it over the flours in the mixing
It's much less messy than by volume.
It's very nice to add two or three handfuls of raisins to the batter -
I feel very frugal when I don't. What would it cost? Two quarters? But
we shouldn't get too much sugar and sweet stuff.
The first time I made this rye bread, the edges were so hard my
teeth were wrenching in their sockets;
the second time, I
covered the batter with a piece of wax paper, but that didn't keep the
sides moist and soft. Covering the bread pan with aluminum foil seemed to help:
to professionalize that approach I bought a lidded 'Pullman'
breadpan, and that helped, I keep it closed when it cools
down, for two or three hours after it
comes out of the oven.
The sides are soft but the high moisture level may cause the lack of
cohesion, crumbliness, it still comes out somewhat more crumbly than
The boiling water is necessary to soften the cracked wheat, maybe also the
Put in a large (2 quarts, 2 liter) glass bowl or measuring cup
235 g bulgur
215 g spelt flakes
¾ tsp salt
165 g molasses
bring 3 cups 2 oz (26 oz, 770 ml) water to a boil, pour over mixture;
stir for a moment, cover, then microwave for about a minute or somewhat longer
let cool for an hour or more
add 1 tsp caraway seed
add 220 g wholewheat flour
stir, let stand for half an hour, stirring occasionally
preheat oven to 300°F (150°C)
coat baking pan with butter, dust with flour
add ½ tsp baking soda and 1 tsp baking powder, stir in
add 50 g wheat bran, stir well
pour/ladle into baking pan, cover, put in oven and bake for 4 hours
take out of the oven, leave covered for half an hour
dump on rack, let cool
My grandfather told me that when they gave Napoleon a piece of rye
bread, he said "C'est bon pour Nickel," good for Nickel.
Nickel was Napoleon's
horse. My grandfather said that's why it's called 'Pumpernickel.'