For a richer flavor, try using dark molasses. If you don't have compressed fresh yeast, you can substitute 1 tablespoon of active dry yeast. Be sure to proof it in the warm water first. To ensure even baking, rotate the loaf pans halfway through the baking time.
Shredded Cereal Bread
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME4 hrs 15 mins
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SERVING24 People
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VIEWS12
A nostalgic bread recipe hailing from the 1930s, this loaf is packed with fiber and a deeply satisfying flavor. The subtle sweetness of molasses complements the hearty shredded wheat, creating a wholesome and delicious bread perfect for toast, sandwiches, or simply enjoying on its own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Fiber2 g
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Protein5 g
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Saturated Fat0 g
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Sodium101 mg
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Sugar4 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, pour the boiling water over the shredded wheat biscuits. Stir in the salt, shortening, and molasses. Allow the mixture to cool to lukewarm. (Approximately 15-20 minutes)
02
StepIn a small bowl, dissolve the compressed fresh yeast in warm water. Add this yeast mixture to the lukewarm biscuit mixture. Gradually incorporate the sifted all-purpose flour, adding it one cup at a time and beating well after each addition. Once the dough begins to pull together, transfer it to a lightly floured surface and knead until it becomes smooth and supple. (Approximately 8 minutes)
03
StepLightly oil a large bowl and place the dough inside, turning to coat it evenly with oil. Cover the bowl with a damp cloth and allow the dough to rise in a warm place until it has doubled in volume. (Approximately 2 hours)
04
StepOnce the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into three equal portions and shape them into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush the tops of the loaves with the vegetable oil. Cover the loaf pans with a damp cloth and let the dough rise again until doubled in volume. While the dough is rising for the second time, preheat your oven to 400 degrees F (200 degrees C). (Approximately 1 hour)
05
StepBake in the preheated oven for 45 minutes, or until the bottom of the loaves sound hollow when tapped. Let cool before slicing.
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Weston Bednar
Jun 15, 2025I've made this recipe several times, and it always turns out perfectly. It's a great way to use up leftover shredded wheat.
Anabel Davis
Jun 14, 2025This bread is surprisingly delicious! I was skeptical about the shredded wheat, but it adds a wonderful texture and flavor.
Mekhi Lockman
Jun 10, 2025The molasses gives this bread a lovely depth of flavor. It's become a family favorite!