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Shredded Wheat Bread

Shredded Wheat Bread
4 votes, 4.25 avg. rating (83% score)
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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!

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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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2 Responses to Shredded Wheat Bread

  1. Sue Henry July 26, 2015 at 5:39 pm #

    My father made this bread each week when we were growing up. Hard to find the big biscuits, but they still make small plain biscuits which worked great. His recipe calls for a 1/2 cup molasses, no sugar. My big issue with bread making is the kneading so I pulled my food processor out with the kneading blade. Made fast work of that step. Bread came out perfectly. Delicious… Now to keep from eating it in one day…
    Thanks for the reminder…

  2. alank21 August 20, 2015 at 4:45 pm #

    Thanks for the tip using the food processor. How many small size biscuits did you use to equal the 2 large biscuits?

    Since Molasses is a sugar, it makes perfect logic to leave out the sugar. If this works out to be as good as I hope it will, this bread will be out on our breakfast table here at our BnB in Williamstown, MA.

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