Ok, I must admit, I was a little sceptical of this recipe at first, but once I tried it, boy, was it good! The shredded wheat cereal dissolves, it makes it just a little more like a whole wheat bread then a white bread. Also, this bread tastes strongly of molasses. Next time I make it I would probably do just a little less molasses, but that is just personal preference.
Pour 2 cups boiling water over 1 cup crushed shredded wheat cereal.
Pour in 1/2 cup molasses...
2 tbsp. shortening, and 1 1/2 tsp. salt into the shredded wheat mixture. Let stand until the mixture has cooled to about 110-115°, stirring occasionally.
In a large bowl dissolve 1 tbsp. active dry yeast in 1/4 cup warm water (110-115°)
Add the shredded wheat mixture...
And 3 cups of white flour.
Stir until smooth.
Add 3 1/2 cups flour to the dough.
Place the dough on a floured surface, and knead for 6-8 minutes.
Put the dough in a bowl, cover with a damp cloth, and let rise in a warm place for about an hour...
Until it has doubled in size.
Divide into 2 loafs, and place into greased loaf pans.
Cover with a damp cloth and place in a warm place, letting them rise for another hour, or until doubled in size.
Bake in a preheated oven (375°) for about 30-35 minutes, or until golden brown.
Then enjoy! This bread tastes great plain, or you can make it into a sandwich, or you can do whatever you want with it. Really good. Tastes like pumpernickel bread! :)
I got this recipe from