sesame porridge bread (large recipe)

(the secret to the delicious nutty taste in this bread is the sesame seeds.)

61/2 cups boiling water

3 cups cereal*

(*this can include a mixture of any of the following: cracked wheat, rolled oats, Sunny Boy, Red River, bran, nuts raisins, currents, cream of wheat, corn meal, flax, sunflower seeds, poppy seeds in small amounts, or anything else that inspires you.)

1 cup toasted sesame seeds

1 cup lard

2 TBSP salt

1 cup brown sugar

1/4 cup molasses

splash vinegar

4 eggs, whisked till not stringy anymore

1 cup water

1/4 cup instant yeast

12 - 14 cups white flour

In Bosch bowl pour boiling water over cereal and seeds. Mix well. Add lard, salt, sugar, vinegar and molasses. Cool to lukewarm. Add yeast and eggs and mix well. Mix in flour until just past soft dough consistency, not too stiff. Mix very well. Let rise till double in bulk. "Punch down" by switching Bosch on for a few revolutions. Let rise again. Shape into 6 loaves. Grease each loaf and place into greased bread pans. Let rise to double. Bake @ 350F for 40 minutes. (This is where I don't follow the instructions. I bake @ 325F for 35 minutes. This somewhat depends on the altitude of where you live. Bread is done when it is golden brown and a tap on the top sounds hollow. These loaves burn easily so I bake them on the middle rack, not close to the bottom of oven.)

Makes wonderful crunchy toast.