2 c. cream of rye cereal
2 c. boiling water
2 pkgs. yeast
3 tsp. salt
1/2 c. sugar
1 c. each raisins, dried cherries, dates and citron
2 eggs
1/2 c. wheat germ
1/2 c. whole wheat flour
1/2 c. bran flakes
3 tbsp. molasses
4 tbsp. butter
2 c. milk

Pour boiling water over cream of rye. When lukewarm add yeast and dissolve. Mix in rest of ingredients and add enough flour to make a soft dough. Let rise until double and punch down. Let rise again covered in a warm place. Make into round loaves and put into buttered pans to rise. Brush with egg glaze (egg and water mixed) before baking. Bake 350 degree oven 35 to 45 minutes or until done. May put icing on top and decorate with candied fruit if desired.

Note: 1 cup dried or glazed pineapple may be substituted for citron.