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Rye and wheat flour, cornmeal and molasses flavor this steamed bread. This recipe contains currants (or raisins) and is great to serve with those warm bean dishes.
Ingredients
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1/4 cup rye flour
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1/4 cup unbleached flour
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1/2 cup whole wheat flour
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1/2 cup yellow cornmeal
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1 1/4 tsp. baking soda
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1 tsp. salt
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1 cup buttermilk
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1/4 cup molasses
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1/4 cup honey
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1/2 cup currants or raisins
Steps
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Mix together the first 6 ingredients in a medium-sized bowl.
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Mix together the next 4 ingredients in a separate bowl.Advertisement
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Stir the two mixtures together thoroughly.
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Pour into a buttered one-pound coffee can and cover top tightly with aluminum foil.
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Place on oven rack in a deep pan with a tight fitting lid.
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Pour boiling water in the pan so that it comes halfway up the side of the can.
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Cover the pan and set the heat so that the water barely bubbles.
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Cook for two hours, or until a wooden skewer inserted into the middle of the loaf comes out clean.
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Remove the coffee can from the water and allow to rest for 5 minutes.
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Unmold and cool on rack before slicing.
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Tips
- Serve with softened cream cheese.Thanks
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