Red River Pumpernickel Bread
In Germany this bread would be called black bread (schwartzbrot).
The recipe comes from KLM Airlines.
I clipped it out of the paper many years ago.
It's really easy to make and very healthy.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole wheat flour
- 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
- Carbohydrate 87.3996066666667 g
- Cholesterol 976.1 mg
- Fat 370.485573333333 g
- Fiber 14.6576664377848 g
- Protein 20.3063 g
- Saturated Fat 233.597773333333 g
- Serving Size 1 1 loaf, 16 serving(s) (574g)
- Sodium 2621.06933333333 mg
- Sugar 72.7419402288818 g
- Trans Fat 26.4226133333335 g
- Calories 3662 calories
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.
