Simple Way to Glycemic Index Breakfast Cereals

Cereal Bread

The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels.

Recipe Summary Cereal Bread

I modified my grandmother's bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!

Ingredients | Glycemic Index Breakfast Cereals

1 cup bite size frosted wheat cereal

1 cup brown sugar

½ cup shortening

1 teaspoon salt

1 cup boiling water

2 (.25 ounce) packages active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2 eggs

6 cups bread flour

Directions

In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.

Info | Glycemic Index Breakfast Cereals

prep: 30 mins cook: 30 mins additional: 1 hr 45 mins total: 2 hrs 45 mins Servings: 24 Yield: 2 - 9x5 inch loaves

TAG : Cereal Bread

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Images of Glycemic Index Breakfast Cereals

Glycemic Index Breakfast Cereals / The glycemic index (gi) (/ɡlaɪˈsiːmɪk/;) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.