Graham's Brown Bread
Yield
2 loavesPrep
15 minCook
3 hrsReady
3 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
yellow |
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
yellow |
|
| 237 | ml |
rye flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
currants
|
|
| 473 | ml |
buttermilk
|
|
| 177 | ml |
molasses
dark unsulfured |
|
Directions
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 inch 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 inches 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.
