My Volkornbrot
Yield
5 servingsPrep
8 hrsCook
3 hrsReady
11 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 for 3 hours. Cool in pan. Wrap and keep in fridge.
Keeps 2 weeks. Does not freeze well.
