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Print this Recipe    Volkornbrot

Volkornbrot
Yield: 5 Servings

3 cups 5 or 7 grain cereal
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup molasses
3 cups hot water

Combine dry ingredients. Stir molasses and hot water into dry
ingredients. Let stand overnight. Turn mixture into small loaf pan.
Cover pan tightly with aluminum foil. Bake at 275 for 3 hours. Cool
in pan. Wrap and keep in frig. Keeps 2 weeks. Does not freeze well.

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