Steamed Brown Bread

Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.

Yield: 2 loaves, 12 servings each (serving size: 1 slice)

Ingredients

• 4.75  ounces  whole wheat flour (about 1 cup)
• 4  ounces  rye flour (about 1 cup)
• 1  cup  cornmeal
• 1  cup  raisins
• 2  teaspoons  baking soda
• 1/2  teaspoon  salt
• 2  cups  buttermilk
• 3/4  cup  molasses
• 2  tablespoons  butter, melted
• 1  tablespoon  grated orange rind
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13 x 9–inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.

3. Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky.) Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.

Nutritional Information

Calories:

124 (14% from fat)

Fat:

1.9g (sat 1.1g,mono 0.3g,poly 1.2g)

Protein:

2.5g

Carbohydrate:

25.4g

Fiber:

1.9g

Cholesterol:

5mg

Iron:

1.1mg

Sodium:

190mg

Calcium:

28mg