Stella Bread

A friend of mine from work is of Dutch extraction and for a special treat she will bake up a couple of loaves of a dense rye type bread.

Her name is Stella and the bread is delicious.

A main ingredient is Red River Cereal.  It packs well so is great for trail snacks and we typically eat it open faced with a slice of cheese.

Here is the recipe (makes two loaves)

4 cups   Red River cereal
4 cups   flour
3 tsp      baking soda
1 tsp      salt
1 cup     molasses
4 cups    hot water

Mix mix ingredients then add hot (not boiling) water and molasses. Mix
Pour into two lightly greased loaf pans.
Bake at 250 degrees for 2.5 hours.
Enjoy (freezes well)