Description
Whole grain, steamed, rather than baked, this brown bread is lovely topped with butter or cream cheese and it can be served at breakfast, lunch or dinner.
Ingredients
Scale
- 1/2 cup (60g) wholemeal flour
- 1/2 cup (60g) rye flour
- 1/2 cup (80g) cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 cup (50g) currants
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) milk
- 120 ml / 1/2 cup yogurt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest
Instructions
- Combine wholemeal flour, rye flour, cornmeal, baking soda, baking powder, salt, allspice, ginger and currants in a medium bowl.
- Add molasses, milk, yogurt, vanilla and orange zest, stir until well combined.
- Grease the inside of two straight-sided, wide mouth canning jars with butter, divide batter evenly between the two jars. Cover top of each jar with a double thickness of aluminum foil.
- Put jars in slow cooker, add boiling water to surround jars to depth of 5 cm/ 2 in.
- Cook on high setting for 2 hours or until toothpick inserted near center of bread comes out clean.
- Remove jars from cooker, cool for fifteen minutes before removing bread from jars. Cool completely before cutting.
Notes
If you are a metric cook, use a medium sized mug, filled to half full, if you would like to experience this as a 1/2 recipe.
Bread may be steamed on a rack, in a large pot with a tight fitting lid. Jars should be filled no more than 2/3 full.
- Prep Time: 10 mins
- Cook Time: 2 hours