Steamed Brown Bread with Walnuts


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


Combine the flours, corn meal, cinnamon, soda and salt in a large bowl and mix well.  Make a well in center of 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 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 and allow bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.

SOURCE: Adapted from Cooking Light, September 1995

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