Last week I shared a post on what to do with the leftover shredded wheat crumbs. Shortly before I shared that post a dear friend of mine gave me this recipe for shredded wheat bread. It reminded me of the English muffin bread recipe I have shared in the past. Like the English Muffin Bread recipe this bread is perfect for toasting and enjoying with your breakfast or a cup of tea in the afternoon. By the way ½ cup shredded wheat crumbs is almost exactly what is left at the bottom on the box after eating all the shredded wheat!

Using molasses in this recipe gives the bread a dark crust and a rich taste and reminds me of Anadama Bread, which I used to make years ago.

Shredded Wheat Bread


½ cup shredded wheat
2 cups boiling water
1 tsp. salt
1/3 cup sugar
1/3 cup molasses
3 Tbsp. shortening (I used butter)
2 ¼ tsp. Active dry yeast
¼ cup warm water
5-6 cups flour

Directions: Prepare two bread pans, lightly spray with oil. Pour boiling water over the crumbled shredded wheat. Add salt, sugar, molasses and shortening. Dissolved the yeast in the warm water. Add the yeast to the first mixture, then add the flour, add more flour if necessary. Let rise in a bowl until doubled in size. Knead and form into to loaves and let rise again until rounded above the bread pan. Bake in a 400 degree oven for 15 minutes then reduce heat to 350 and continue baking for another 30 minutes. Makes two loaves

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