Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.
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
How to Make It
Preheat oven to 350°.
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.
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.
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very delicious and satisfying. Made it for a family brunch get together. The only change I made was because i didn't have as much molasses on hand as I thought I did, so ended up using about 1/3 C molasses and topping it off with honey to make it 3/4 C. Still delicious and I love how low fat and high fiber it is! The time in the oven was exactly right, too.
Wow - this bread is packed with flavor! The molasses flavor is very strong, but it combines so well with the orange and the other flavors - it just tastes like fall! Halved the recipe and made it exactly as described except I ran out of molasses and had to top off the measuring cup with a bit of honey. I love the texture (moist and soft with just a touch of coarser texture from the cornmeal) and the fact that this recipe calls for no refined white flour or sugar. This was a big hit at dinner tonight (served it with CL Lentil Stew with Ham and Greens). This bread is definitely going into the rotation.
I love this bread! I've made it about five times since the October issue came out and it's received rave reviews every time. The recipe is simple, and the bread is absolutely delicious when served warm with apple butter.
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