Steamed Brown Bread with Currants and Walnuts

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

Yield:

8 servings.

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

September 1995