Red River Pumpernickel Bread

• 12 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

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.
6. No need to refrigerate.
7. Grease, paper line and butter a 9 x 5 x 3" loag pan.
8. Turn in batter and smooth top.
9. Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
10. During last hour slide a foil oven protector below to be sure it doesn't overbrown.

molasses, hot water, fourgrain cereal, whole wheat flour, baking soda, salt

Taken from www.food.com/recipe/red-river-pumpernickel-bread-218952 (may not work)