In a saucepan, combine 2 cups water and cereal; bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and stir in margerine or butter until melted; stir in molasses and salt. Let cool completely.

Dissolve sugar in lunewarm water, sprinkle in yeast and let stand for 10 minutes or until frothy. In a large bowl, combine yeast mixture with cereal mixture.( If making Xmas Rusk,add raisins and spices now.) Using a wooden spoon, gradually beat in enough of the flour to make a stiff dough.

Turn out dough onto a lightly floured surface and knead until smooth and elastic,about 10 min.. Place in a lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hrs. or until doubled in bulk. Punch down dough; turn onto lightly floured surface and knead into a smooth ball. Cover and let rise 10 min..Divide dough in half; shape each portion into a loaf and place in a greased 8x4-inch loaf pan. Cover and let rise 1 hr. or until double in bulk. Bake loaves in 375¼F oven for 30 to 35 min. or until golden brown and loaves sound hollow when tapped on bottoms.Remove from pans and let cool on racks. Makes 2 loaves.