Because I'm thinking about my Grandma tonight.

Here it is, the not so secret recipe.

Grandma's Shredded Wheat Bread:

You need:
6 cubes of Shredded Wheat
2 sticks of butter (get over it, okay?)
half a jar or so of Grandma's black strap molasses
2 tsp salt
2 packets of yeast
flour (about six cups)
water
bread pans
a pastry brush

To make:

Put the yeast in a mug or small bowl and cover with LUKE WARM water. Dissolve and set aside.

Put the shredded wheat, molasses, salt and 1.5 sticks of butter in a bowl.

boil about 4-6 cups of water

Pour boiling water over the shredded wheat until it covers the mixture.

Set aside and click on On Demand exercise menu. Do pilates for 20 minutes while the mixture cools. You'll thank me later.

To speed cooling, put in refrigerator, but check frequently you don't want it to get below room temperature, and only do the 10 minute pilates one.

Once mixture has cooled, add the yeast and set oven to 425.

knead in flour until it becomes, well, like bread dough, adding one cup at a time at first, then with your hands.

cover the bowl with a damp towel and put ontop of the stove to let it rise.

When dough has doubled in bulk, punch down and knead again, adding flour as necessary.

Butter and flour bread pans. This means you smear a thin layer of butter on the pans, then scoop in some flower, swirl it around and dump out the excess.

Separate and put dough into bread pans, filling about 3/4 from the top. Punch down. Cover with damp cloths and let double in bulk. If  you don't have pans, fashion the dough into loaves or blobs that look like rolls.

When dough has risen, melt butter and brush the loaves

Put in oven for 10 minutes, then lower heat to 350.

It's done when a knife comes out clean, usually about 45 minutes to an hour, depending on your oven.
mmmmm. shredded wheat bread.