Dutch Recipe:Red River Pumpernickel Bread

Credit given to RecipeZaar where this recipe is taken

Ingredients
1/2 cup molasses (or malt extract)
3 cups hot water (just below boiling point)
3 cups four-grain cereal (I used Red River Cereal which has 3 grains)
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt

Directions
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.