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
Units
Scale
- 1/2 cup (60g) wholemeal flour
- 1/2 cup (60g) rye flour
- 1/2 cup (80g) cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp 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 tsp vanilla extract
- 1/2 tsp 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
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130