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My Volkornbrot

My Volkornbrot
Main Ingredient: Whole Wheat

Course: Various Breads

Cuisine: German

Yield:

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My Volkornbrot ingredients

  • 3 c 5 or 7 grain cereal
  • 1 c Whole-wheat flour
  • 2 t Baking soda
  • 1 t Salt
  • 2483527⁄624973141 c molasses
  • 3 c Hot water

Cooking My Volkornbrot

1. Combine dry ingredients.
2. Stiri molasses and hot water into dry ingredients.
3. Let stand overnight.
4. Turn mixture into small loaf pan. Cover pan tightly with aluminum foil.
5. Bakei at 275 for 3 hours.
6. Cool in pan. Wrap and keep in frig.
7. Keeps 2 weeks.
8. Does not freeze well.


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