Multi-grain Pumpernickel Bread Recipe

½ cup molasses
3 cups hot water (just below boiling point)
3 cups four-grain cereal (I used 5-grain, but you could use whatever you want)
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
. In your 2 cup measure, measure the ½ 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 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" loaf 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.

(A friend made this for a dinner party recently - folks went back for thirds and fourths !!)