Steamed Brown Bread with Currants and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This moist dark bread can be prepared in a slow cooker and gets its sweetness from molasses and dried currants. Ingredients:
1/2 cup all-purpose flour |
1/2 cup whole-wheat flour |
1/2 cup yellow cornmeal |
3/4 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
1/3 cup molasses |
1/2 cup dried currants |
2 tablespoons chopped walnuts |
vegetable cooking spray |
Directions:
1. Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
2. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.
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