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Red River Pumpernickel Bread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.852
Energy (kCal)896.65
Carbohydrates (g)212.284
Total fats (g)3.1685
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl. | 2. Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it. | 3. Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture. | 4. Beat hard for 2 minutes. | 5. Cover very well and let stand 2 hours or overnight. No need to refrigerate. | 6. Grease, paper line and butter a 9 x 5 x 3" loag pan. | 7. Turn in batter and smooth top. | 8. Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total). | 9. During last hour slide a foil oven protector below to be sure it doesn't overbrown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    molasses 1/2 cup 488.65 125.92 0.0 0.1685
    hot water 3 cups 0.0 0.0 0.0 0.0
    four grain cereal 3 cups used - - - -
    wheat flour 1 cup 408.0 86.36399999999999 15.852 3.0
    baking soda 2 teaspoons 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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