|
|
|
If you should have
further questions or need additional information, please visit our website
at www.redrivercereal.com
|
Red River Cereal Pumpernickel Bread 2
cups 1
cup ROBIN HOOD Whole Wheat Flour (250
mL) 1
1/4 tsp baking soda
(7mL) 1
tsp salt (5mL) 2
cups boiling water (500 mL)
1/3
cup Molasses (75 mL)
1.
Combine first 4 dry ingredients in large bowl. 2.
Mix boiling water and molasses. Stir into dry ingredients. Mix well. Let
stand 2 hours or overnight. Stir again. Turn into greased 9" x 5"
(2L) loaf pan. Cover pan with foil 3.
Bake at 275°F (140°C) for 1 hour. Uncover and bake 45 to 60 minutes
longer, or until firm. Cool 10 minutes; remove from pan and cool completely.
4.
Slice thinly. Serve with cream cheese and jam or use as a cracker for
appetizers with cream cheese, smoked salmon, salami, antipasto etc. Makes
1 loaf.
|
Dressage.com | Join Dressage.com
All rights reserved. Material from this website may be used only with written permission of Dressage un Ltd. and for non-commercial use only. Contact us: KyraBeth@Dressage.com |
|
