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Red River Cereal Pumpernickel Bread
cup ROBIN HOOD Whole Wheat Flour (250
1/4 tsp baking soda
tsp salt (5mL)
cups boiling water (500 mL)
cup Molasses (75 mL)
Combine first 4 dry ingredients in large bowl.
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
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.
Slice thinly. Serve with cream cheese and jam or use as a cracker for
appetizers with cream cheese, smoked salmon, salami, antipasto etc.
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