Steamed Brown Bread With Currants & Walnuts Recipe
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk
1/3 cup molasses
1/2 cup dried currants
2 tbsp chopped walnuts
1 vegetable cooking spray
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
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.
Yield: 8 servings.
CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono
0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM
252mg; CALC 82mg.
Source: COOKING LIGHT magazine, 9/95.
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