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My Volkornbrot

breads, ethnic

----MM BY H. PEAGRAM----
3 cup 5 or 7 grain cereal
1 cup whole wheat flour
2 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
3 cup hot water

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 for 3 hours. Cool in pan. Wrap and keep in frig. Keeps 2 weeks.. Does not - Freeze well.

Yield: 5 servings



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