Brown bread (graham)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | Rye flour |
| 1 | cup | Whole wheat flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | cup | Currants |
| 2 | cups | Buttermilk |
| ¾ | cup | Molasses, dark unsulfured |
| -- Linda Graham Submitted By SAM | ||
Directions
Calories per serving: 209 Fat grams per serving: 1 Approx. Cook Time: 3:30
Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding.
WARING <WARING@...> On
25 AUG 95 000057 ~0600