1/2 cup molasses
3 cups hot water (not quite boiling but almost)
3 cups Red River Cereal
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
Pour the molasses into a two cup measure, then pour it into the beater bowl. Pour the nearly boiling water into the two cup measure. This will rinse out the molasses that is stuck to the bottom and sides. Add this to the beater bowl. Mix together the remaining ingredients, then add these to the mixer bowl. Beat hard for two minutes.
Cover this very well and let it stand for at least two hours or overnight. Do not refrigerate.
Using a standard loaf pan
, grease it, line with paper and butter the paper. Pour the batter into the pan and smooth it on top. Bake at 275° F for about sixty minutes. Lower the heat to 250°F and cook for an additional sixty minutes.
Remove your Red River Pumpernickel bread recipe from pan. Serve as is or as an appetizer with smoked salmon, antipasto, etc.