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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Steamed Brown Bread with Currants and Walnuts

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

Cooking Light SEPTEMBER 1995

  • Yield: 8 servings.

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.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 13%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1g
  • Protein: 4.4g
  • Carbohydrate: 34.5g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 252mg
  • Calcium: 82mg
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Steamed Brown Bread with Currants and Walnuts recipe

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