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Volkornbrot
by Helen
Peagram
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| A wonderful German bread. |
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3 cups of 5- or 7-grain cereal 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon salt ½ cup of molasses 3 cups hot water |
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Combine dry ingredients. Stir molasses and hot water into dry ingredients. Let stand overnight. Turn mixture into small loaf pan. Cover pan tightly with aluminum foil. Bake at 275 degrees F for 3 hours. Cool in pan. Wrap and keep in refrigerator up to 2 weeks. |