Steamed Brown Bread



Served warm, this slightly sweet bread is a delicious accompaniment to baked beans. It also goes well with wedges of Cheddar cheese.

Steamed Brown Bread
  1. Large (minimum 5 quart) oval slow cooker
  2. Three 19-oz (540 mL) vegetable tins, washed, dried and sprayed with vegetable oil spray, or one 8-cup (2 L) lightly greased soufflé or baking dish
  3. 1 cup all-purpose flour 250 mL
  4. 1 cup whole wheat flour 250 mL
  5. 1⁄2 cup rye flour 125 mL
  6. 1⁄2 cup cornmeal 125 mL
  7. 2 tbsp granulated sugar 30 mL
  8. 1 tsp salt 5 mL
  9. 1 tsp baking soda 5 mL
  10. 11⁄2 cups buttermilk 375 mL
  11. 1⁄2 cup molasses 125 mL
  12. 2 tbsp olive oil 30 mL
  1. 1. In a bowl, mix together all-purpose, whole wheat and rye flours, cornmeal, sugar, salt and baking soda. Make a well in the center.
  2. 2. In a separate bowl, mix together buttermilk, molasses and oil. Pour into well and mix until blended.
  3. 3. Spoon batter into prepared cans (in equal amounts) or baking dish. Cover top(s) with foil and secure with a string. Place in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2 hours, if using cans, or 3 hours, if using a baking dish. Unmold and serve warm.
  4. Makes 1 large loaf or 3 small loaves, depending upon the container used
  1. Vegetarian Friendly
Judith Finlayson


Posted in Bread, Pasta & Grains, Recipes.


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