Recipe By :JoAnna Lund Serving Size : 8 Preparation Time :0:00 Categories : Muffins, Quick Breads, Etc.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup nonfat dry milk powder 1/2 cup water 1/3 cup dark molasses 1 Tablespoon white vinegar 1/2 cup yellow cornmeal 1/2 cup whole wheat flour -- plus 1 tablespoon 1/2 cup rye flour -- plus 1 tablespoon 1 1/2 teaspoons baking soda 1/2 teaspoon salt
Spray the inside of a 12-ounce coffee can with butter-flavored cooking spray. In a small bowl, combine dry milk powder, water, molasses, and vinegar. Set aside. In a large bowl, combine cornmeal, whole wheat flour, rye flour, baking soda, and salt. Add molasses-and-milk mixture. Mix gently just to combine. Pour mixture into prepared coffee can. Spray a piece of aluminum foil with butter-flavored cooking spray and cover top of the can with the sprayed side down. Secure foil to wire with a string. Place coffee can in a deep saucepan. Pour boiling water down the sides of the pan until the water comes halfway up the side of the coffee can. Simmer over low heat for 1 1/2 hours. Add additional boiling water as necessary to keep water level at halfway point of can. Remove the coffee can from the saucepan and remove foil. Test with a toothpick. If needed return to saucepan, and steam for an additional 5 minutes or until toothpick tests clean. Place coffee can on a wire rack and cool until the bread pulls away from the side of the can. Tap bread out of can and continue to cool on rack. Cut into 8 round slices.
Description: "I'd do this in a crock pot" Source: "Cooking Healthy Across America page 38"
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