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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This brown bread is easily mixed and fun to make in coffee cans since it is steamed instead of baked. Ingredients:
2 cups milk |
1 teaspoon vinegar |
1 cup cornmeal |
1 cup rye flour |
1 cup whole wheat flour |
1 1/2 teaspoons baking soda |
1/2 cup molasses |
1 cup raisins |
Directions:
1. Mix together milk and vinegar.
2. Let mixture set at room temp for 15 minutes to allow the milk to sour.
3. In a seperate bowl, spoon mix dry ingredients together.
4. Add molasses and raisins to the milk.
5. Add liquid mixture to dry ingredients.
6. Beat until blended.
7. Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
8. Cover with dome shaped rounds of aluminum foil, buttered on the down side.
9. Secure with rubber bands.
10. Stand cans on a rack in a large kettle.
11. Add enough water to reach 3/4 of the way up the cans but not enough to float them.
12. Cover kettle and simmer for 2 hours to steam the bread.
13. Remove bread from kettle and let stand on a wire rack until cool enough to handle.
14. Remove bread from the cans and serve warm.
15. To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.
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