Maritime Brown Bread
Serve this molasses-rich steamed bread with baked beans for a traditional down-home dinner. Or enjoy it toasted with butter or simply on its own. If you like, add 3/4 cup (175 mL) raisins, chopped dates or chopped dried apricots.
Servings: 2 loaves, 10 slices each
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 109 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 24 g |
| fibre | 2 g |
| chol | 1 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit C | 2% |
| folate | 4% |
-
1 cup (250 mL) whole wheat flour
1 cup (250 mL) rye flour
1 cup (250 mL) yellow cornmeal
1-1/2 tsp (7 mL) baking soda
1 tsp (5 mL) salt
1-1/2 cups (375 mL) buttermilk, at room temperature
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) unsweetened apple sauce
Preparation:
Grease two 28-oz (796 mL) tomato cans. Grease two 8-inch (20 cm) squares of parchment paper or foil; set aside.
In large bowl, whisk together whole wheat flour, rye flour, cornmeal, baking soda and salt. In separate bowl, whisk together buttermilk, molasses and apple sauce; pour over flour mixture and stir just to blend. Divide between prepared cans. Cover tops with prepared paper, greased side down and leaving 1-inch (2.5 cm) space for bread to rise; tie securely with string.
Place cans on steamer rack or heatproof trivet in deep pot or Dutch oven just large enough to accommodate width of cans. Pour in enough boiling water to come halfway up sides of cans. Cover and return to boil over medium heat; reduce heat and simmer until cake tester inserted in centre comes out clean, about 2-1/2 hours. Remove from cans; let cool on racks. (Make-ahead: Wrap in plastic wrap and store for up to 5 days.)
Additional Information
Source
Canadian Living Magazine: April 2006
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