Red River Pumpernickel Bread

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1/2 cup molasses (or malt extract)
• 3 cups hot water (just below boiling point)
• 3 cups four-grain cereal (i used red river cereal which has 3 grains)
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Recipe

• 1 in your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
• 2 now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
• 3 mix together the red river cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
• 4 beat hard for 2 minutes.
• 5 cover very well and let stand 2 hours or overnight. no need to refrigerate.
• 6 grease, paper line and butter a 9 x 5 x 3" loag pan.
• 7 turn in batter and smooth top.
• 8 bake at 275 f for 1 hour then reduce temperature to 250 f for 1 more hour (2 hours total).
• 9 during last hour slide a foil oven protector below to be sure it doesn't overbrown.