A perfect substitute for the more traditional brown bread, this goes especially well with baked beans. It’s best made with bread flour, which contains more gluten than all-purpose flour.
Preheat the oven to 350 degrees F. Grease two 8-inch by 4-inch loaf pans.
In a large mixing bowl, combine the cereal, shortening, and molasses. Add the boiling water and stir until the shortening is melted. Add the eggs and beat well. Add the remaining ingredients and mix thoroughly. Pour into the prepared pans. Bake for 35 to 40 minutes or until a tester inserted near the center of the loaves comes out clean. Cool in the pans for 10 minutes before turning out onto wire racks to finish cooling.