Early settlers in New England had to make bread with limited resources. Cornmeal and rye flour were less expensive than wheat flour and molasses was less expensive than most other sweeteners. Not every home had an oven but virtually every home had a fireplace and steaming was an easy way to control the heat of a wood fire.Print
Steaming, a more gentle way of cooking than baking, is more flexible in terms of cooking time, and steamed brown bread is the least demanding bread and most energy efficient, mine and the power company’s, bread I’ve ever made.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.