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1
In a sauce pan combine 1 cup water and milk, bring to a boil.
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2
Stir in cereal, sugar, salt, margarine and molasses.
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3
Let cereal mixture cool until lukewarm.
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4
Measure 1/2 cup warm (105u00b0-115u00b0F) water into a large warm bowl.
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5
Sprinkle yeast into the warm water, stir until dissolved.
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6
Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
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7
Add enough white flour to make a stiff dough.
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8
Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
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9
Place dough in a greased bowl, turning the dough to grease the top.
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10
Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
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11
Punch dough down.
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12
Turn dough onto a lightly floured board and divide dough in half.
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13
Roll each half into a 12 x 8-inch rectangle.
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14
Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
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15
Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
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16
Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
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17
Bake in a preheated 400u00b0F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
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18
Remove from pans and cool on wire racks.
