Steamed Brown Bread with Currants and Walnuts

Yield: 8 servings.

Ingredients

• 1/2  cup  all-purpose flour
• 1/2  cup  whole-wheat flour
• 1/2  cup  yellow cornmeal
• 3/4  teaspoon  ground cinnamon
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1  cup  low-fat buttermilk
• 1/3  cup  molasses
• 1/2  cup  dried currants
• 2  tablespoons  chopped walnuts
• Vegetable cooking spray

Preparation

Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.

Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.

Nutritional Information

Calories:

170 (13% from fat)

Fat:

2.4g (sat 0.5g,mono 0.3g,poly 1g)

Protein:

4.4g

Carbohydrate:

34.5g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

252mg

Calcium:

82mg