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| 2 Tasse | Fiour |
| 1/3 Tasse | sugar |
| 1 Teelöffel | salt |
| 1 Teelöffel | Baking soda |
| 1 1/2 Tasse | Regular or quick-cooking rolled oats (not instant) |
| 1 Tasse | Whole-bran cereal |
| 1/2 Tasse | raisins |
| 2 | eggs |
| 1 1/2 Tasse | buttermilk |
| 1/2 Tasse | molasses |
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Mix flour, sugar, salt, soda, oats, bran and raisins in mixing bowl. Add eggs, buttermilk and molasses and mix well. Divide into 2 well greased and lightly floured 1 -pound coffee cans, 2-quart mold or 2-pound can. Set in cooker and cover with 2 to 3 paper towels.
With cover slightly ajar, cook on high 3 hours or until done. Let bread stand in can on cake rack 10 minutes, then turn out on rack to cool. Serve warm or cold. Good toasted with cream cheese for sandwiches.
#1'
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