Maple Syrup Brown Bread
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 ¾ | cups |
graham flour
or whole wheat |
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
maple syrup
|
|
| 2 | cups |
buttermilk
or sour milk |
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 414 | ml |
graham flour
or whole wheat |
* |
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
maple syrup
|
|
| 473 | ml |
buttermilk
or sour milk |
|
| 237 | ml |
raisins, seedless
|
|
Directions
Mix the two flours, salt and soda.
Add th emaple syrup to the milk and pour all at once over the dry ingredients.
Add the raisins and mix thoroughly.
Pour into a well-greased 1½ quart mould, cover loosely with foil.
Place in a steamer, or on a trivet in a saucepan large enough to leave a space all around the mould.
Fill the pan with water to halfway up the mould.
Cover and steam over low heat for 1½ hours.
Or bake at 325 degrees for 1 hour, using 2 greased 4x8 breadpans.
Cool on cake rack.
Serve warm or warm up in the oven. It freezes well.
Not necessary to thaw out, simple place the frozen loaf in a 350℉ (180℃) F oven for 30 minutes or until hot.
