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Ingredientes
- 1/2 c. Rye flour
- 1/2 c. Whole wheat flour
- 1/2 c. Cornmeal
- 1Â 1/4 tsp Baking soda, (try a scant tsp.)
- 1/2 tsp Salt, (try 1/4 tsp.)
- 1/2 c. Buttermilk, (or possibly plain soy lowfat milk + 1 tsp. white vinegar)
- 1/3 c. Molasses, (I used black strap molasses)
- 1/2 c. Raisins or possibly currants or possibly sultanas
Direcciones
- (Tablespoons) (optionally vegan)
- Have two qts (2 liters) boiling water and a pot with a rack and a tight fitting lid. (I had no rack and it came out fine.) Stir dry ingredients together, mix lowfat milk and molasses together, add in to dry mix. Add in raisins and mix all together.
- Wipe inside of can with paper towel which has a few drops of oil on it. Pour batter into can (leaving 1/2 inch [12 mm] space for expansion). Wrap can tightly in foil. (I double wrapped it.) Place can in pot [on rack] with sufficient boiling water to come half way up the can. (I just floated the can in the water.) Cover and cook over low heat, water just barely bubling.
- Steam about two hrs. Bread is done when a stick inserted into center of can comes out clean. (I didn't try which, just steamed it for two hrs and it was fine.)
- Remove can from water and let stand 5 min. Push out of can and slice.
- (I served this with Boston style baked beans, whole wheat macaroni and soy cheddar, and an Yves warm and spicy veggie hotdog.)
- (The recipe calls for a one lb. (450 gram) coffee can or possibly two smaller cans. I found which the whole thing fit into a 15.5 fluid oz stewed tomato can.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 516g | |
| Calories 1299 | |
| Calories from Fat 42 | 3% |
| Total Fat 5.02g | 6% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2925mg | 122% |
| Potassium 2985mg | 85% |
| Total Carbs 301.12g | 80% |
| Dietary Fiber 21.0g | 70% |
| Sugars 119.13g | 79% |
| Protein 25.36g | 41% |
