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Steamed Brown Bread with Currants and Walnuts

Photo: Oxmoor House
Yield 8 servings.
This moist dark bread can be prepared in a slow cooker and gets its sweetness from molasses and dried currants.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • 2 tablespoons chopped walnuts
  • Vegetable cooking spray

Nutrition Information

  • calories 170
  • caloriesfromfat 13 %
  • fat 2.4 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 1 g
  • protein 4.4 g
  • carbohydrate 34.5 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 252 mg
  • calcium 82 mg

How to Make It

  1. Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.

  2. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.