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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 14%
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.5g
  • Carbohydrate: 25.4g
  • Fiber: 1.9g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 190mg
  • Calcium: 28mg

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. 1. Preheat oven to 350°.
  2. 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. 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.

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