Dutch Loaf

By tunes

Like a dark coarse, heavy pumpernickel bread from holland

Ingredients

• 3 cups Red River Cereal
• 3 cups whole-wheat flour
• 11/2 tsp. each: baking soda, baking powder, salt
• 1 cup molasses
• 4 to 41/2 cups warm water
• 3 eggs, lightly beaten

Preparation

Step 1

Ina large bowl, combine cereal,flour, baking soda,baking powder and salt
In another bowl, stir together molasses and 4 cups warm water.Stir into dry mixture and let stand 3 to 4 hours until mixture thickens and cereal softens.
Preheat oven to 300*F.Grease 3- 4"x8" loaf pans.Stir eggs into mixture. If necessary, add additional 1/2 cup of water to get batter consistency. Divide batter between pans. Cover tightly with foil and bake 2 to 21/2 hours or until firm and tester inserted in centre comes out clean. Unwrap and cool on wire rack about 20 minutes, then remove to rack to cool completely.