Helen's Volkornbrot
Yield
5 servingsPrep
10 minCook
3 hrsReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
7 grain cereal
|
* |
| 1 | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
molasses
|
|
| 3 | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
7 grain cereal
|
* |
| 237 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
molasses
|
|
| 7.1E+2 | ml |
water
hot |
|
Directions
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℉ (140℃). for 3 hours. Cool in pan. Wrap and keep in fridge.
Keeps 2 weeks.
