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Red River Cereal Pumpernickel Bread
Can be made without a bread machine
This recipe is made without yeast

2 cups  Red River Cereal (500mL)

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 275F (140C) 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.



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