Title: Volkornbrot
Categories: Bread German
Yield: 5 Servings

MM BY H. PEAGRAM
3	c	5 or 7 grain cereal
1	c	Whole wheat flour
2	ts	Baking soda
1	ts	Salt
1/2	c	Molasses
3	c	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 frig. Keeps 2 weeks.. Does not freeze well. By fatfree-request@fatfree.com on Jun 16, 1997

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