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
METHOD:
Combine the flours, cornmeal, cinnamon, soda, and salt in a large bowl and mix well. Make a well in the center of the mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Gently fold in currants and walnuts.
Spoon the batter into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with string. Place the can in an electric slow cooker (crock pot); add enough hot water to the cooker to come halfway up the sides of the can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in the center comes out clean.
Remove the can from the water and allow the bread to cool, covered, in the can on a wire rack for 5 minutes. Remove bread from the can, and let cool completely on a wire rack.
SOURCE: Adapted from Cooking Light, September 1995
