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Steamed Brown Bread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 2 loaves, 12 servings each (serving size: 1 slice)
Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.