Steamed Brown Bread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.

Yield:

2 loaves, 12 servings each (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 14 %
Fat 1.9 g
Satfat 1.1 g
Monofat 0.3 g
Polyfat 1.2 g
Protein 2.5 g
Carbohydrate 25.4 g
Fiber 1.9 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 190 mg
Calcium 28 mg

Ingredients

4.75 ounces whole wheat flour (about 1 cup)
4 ounces rye flour (about 1 cup)
1 cup cornmeal
1 cup raisins
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
3/4 cup molasses
2 tablespoons butter, melted
1 tablespoon grated orange rind
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13 x 9–inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.

3. Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky.) Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

James Haller,

October 2008