This recipe comes from the Harrowsmith Cookbook. It takes very little time to prepare, but it is only ready to bake the next day, and to eat the day after that.
I am not a real fan of Red River cereal as far as taste and texture go; but know that it is very healthy so decided to give this no-yeast bread a try. It wasn’t bad. I had guests in so had made Salsa Dip with cream cheese and sour cream. The bread went really well with that (and certainly was filling.) The other ways that I have been told it is good is with peanut butter and honey, also with cheese melted on it under the broiler.
2 tblsp molasses
3 cups hot water
3 cups Red River cereal
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
In a large bowl, combine the water and molasses. Add the remaining ingredients. Beat at high speed for 2 minutes. Cover with a cloth towel and let stand overnight, then pour into greased loaf pan and smooth. Bake at 275 for 1 hour, reduce heat to 250 and bake for one more hour. Store in refrigerator one day before slicing.