The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Volkornbrot

qahtan's picture
qahtan

Volkornbrot

Although I don't make this a lot it is always enjoyed when I do.qahtan

Volkornbrot

3 cups 5 or 7 grain cereal
1 cup whole wheat flour
2 tsp baking soda
1 tsp 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 refrigerator. Keeps 2 weeks.
Does not freeze well.