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Shredded Wheat Bread

Shredded Wheat Bread
2 votes, 3.50 avg. rating (72% score)

Yield: 2 loaves

A vintage recipe for Shredded Wheat Bread from What's Cooking in Massachusetts: Favorite Bay State Recipes uses crumbled cereal and molasses for a tender, sweet loaf that's perfect for toasting.

Read about the process for making this Shredded Wheat Bread recipe!
Shredded Wheat Bread
Photo/Art by Aimee Seavey


  • 1/2 cup warm water
  • 1 envelope active dry yeast
  • 2 cups boiling water
  • 2 large Shredded Wheat biscuits, crumbled
  • 1/3 cup granulated sugar
  • 1/3 cup molasses
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon table salt
  • 6-7 cups all-purpose flour


Combine the warm water and yeast in a small bowl and allow to proof for 5 minutes.

Meanwhile, in a large bowl, combine the boiling water and crumbled Shredded Wheat biscuits, then add the sugar, molasses, melted butter, and salt.

Add the proofed yeast and the flour, one cup at a time, until you have a cohesive and tacky (but not sticky) dough. Transfer the dough to a floured board or counter and knead until smooth and elastic. Transfer dough to a greased bowl and flip to coat.

Cover and let rise until doubled, then gently knead a few more times before forming into 2 loaves. Place dough in greased loaf pans, then re-cover and allow to rise for an additional 60 to 90 minutes.

Bake in a 400 degree oven for 15 minutes, then reduce the heat to 350 degrees for an additional 30 minutes or until crust is golden and sounds hollow when tapped. Remove from the oven and brush loaves with an additional tablespoon of melted butter if you like.
Updated Sunday, May 25th, 2014
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