Red River Pumpernickel Bread
"The recipe comes from KLM Airlines.
I clipped it out of the paper many years ago.
It's really easy to make and very healthy."
photo by Lavender Lynn
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 1⁄2 cup molasses (or malt extract)
- 3 cups hot water (just below boiling point)
- 3 cups four-grain cereal (I used Red River Cereal which has 3 grains)
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
directions
- In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
- Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
- Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
- Beat hard for 2 minutes.
- Cover very well and let stand 2 hours or overnight. No need to refrigerate.
- Grease, paper line and butter a 9 x 5 x 3" loag pan.
- Turn in batter and smooth top.
- Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
- During last hour slide a foil oven protector below to be sure it doesn't overbrown.
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Reviews
-
Delicious flavor. I believe that the next time we make this, we'll use brewed coffee as part of the liquid to increase the depth of flavor a little. We used Hodgson's Mill Mixed Whole Grain cereal and Brer Rabbit Mild Molasses. -
This is a lovely bread. I do agree it has the taste/consistancy of a bran muffin. I used a 6 grain hot cereal mix. This is great with a bit of butter and some strawberry jam! -
This was fun to make and tasted really great too! We needed a side dish for our Halloween feast and I couldn't help trying this recipe out as "Tombstone bread!" On any day, however, this bread is a wonderful quick way to make something good. My husband and I both think that it tastes a little more like a bran muffin than pumpernickel, and we agree that it is really more like a cake than a bread in texture, but once we put aside our preconceived notions of "bread" we really enjoyed it. I think maybe a small amount of salt might have added to the flavor a little as well, and I might try that next time I make this. Can't wait to try it with some toppings as recommended by other reviewers! -
A REALLY OUTSTANDING bread, one what tastes as good plain (when fresh out of the oven) as it does with any spread! Easy to prepare, too! Even had some toasted, & that's wonderful with a bit of cream cheese! Thanks for sharing! [Made & reviewed while touring Germany on Zaar's World Tour 4] -
I used a seven-grain hot cereal mix from the bulk section of our grocery store, and Brer Rabbit dark molasses. Mine came out moist and chewy, a little difficult to slice, but hearty, sweet, and rich-flavored. Good with butter and jam, cream cheese, or a slice of Swiss. Much better than what they sell for Pumpernickel in the store!
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