Brown Bread
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INGREDIENTS
- 1 c Yellow cornmeal
- 1 c Rye flour
- 2 c Buttermilk
- 1 c Whole wheat flour
- 1 c Black raisins or currants
- 2 ts Baking soda
- 1 ts Salt
- 3/4 c Dark unsulfured molasses
INSTRUCTIONS
Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. Posted to recipelu-digest Volume 01 Number 623 by GramWag
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (78g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 177 | ||
| Calories from Fat: 10 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 1 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 1.2mg | 0 % | |
| Sodium 191.6mg | 7 % | |
| Potassium 194mg | 5 % | |
| Total Carbohydrate 37.2g | 11 % | |
| Dietary Fiber 5.6g | 22 % | |
| Sugars, other 31.6g | ||
| Protein 5.5g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 177
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