Red River Pumpernickel Bread

READY IN: 2hrs 10mins
SERVES: 16
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
  • Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
  • Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
  • Beat hard for 2 minutes.
  • Cover very well and let stand 2 hours or overnight. No need to refrigerate.
  • Grease, paper line and butter a 9 x 5 x 3" loag pan.
  • Turn in batter and smooth top.
  • Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
  • During last hour slide a foil oven protector below to be sure it doesn't overbrown.
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