Maritime Brown Bread
This recipe makes 2 loaves servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 109 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 24 g |
| fibre | 2 g |
| chol | 1 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit C | 2 |
| folate | 4 |
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.
Ingredients
- 1 cup whole wheat flour
- 1 cup rye flour
- 1 cup yellow cornmeal
- 1-1/2 tsp baking soda
- 1 tsp salt
- 1-1/2 cups buttermilk, at room temperature
- 3/4 cup fancy molasses
- 1/2 cup 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.)
Source : Canadian Living Magazine: April 2006
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