Info
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Brown Bread
Cookbook
Yield : Makes 1 loaf
Ingredients
- 2 tablespoons butter, for the mold
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk or sour milk
- ¾ cup molasses
- 1 cup seedless raisins
Special Equipment
- Two 1 quart steamed pudding molds or one 2-quart steamed pudding mold and a large pot with cover, to hold the mold.
Directions
Butter the steamed pudding mold, including the cove. In a large bowl, combine the flours, cornmeal, baking soda, and salt. Add the buttermilk and molasses and stir thoroughly. Fold in the raisins. Pour the mixture into the mold and cover lightly.
Place the mold in a large pot and fill with hot water to reach halfway up the sides of the mold. Cover the pot and steam over moderate heat for 3 hours, replenishing the water as necessary every 30 to 40 minutes.
When the bread is cooked, unmold and serve warm, slicing the loaf with a strong string.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
188 kcal
8 % daily value
1 % daily value
1 % daily value
415 mg
67 mg
4 g
16 g
2 g
39 g
5 mg
343 mg
1 g
3 g
10 % daily value
