Boston Brown Bread
Recipe By :JoAnna Lund
Serving Size : 8 Preparation Time :0:00
Categories : Muffins, Quick Breads, Etc.
Amount Measure Ingredient -- Preparation Method
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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.
"I'd do this in a crock pot"
"Cooking Healthy Across America page 38"
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Per Serving (excluding unknown items): 136 Calories; trace Fat (2.9% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 407mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
NOTES : Each Serving:
HE: 1 1/4 bread, 1/4 skim milk, 1/4 slider, 5 opt. calories
148 calories, 0 gm fat, 5 gm protein, 32 gm carbohydrate, 562 mg sodium, 180 mg calcium, 4 gm fiber
Diabetic: 1 1/2 starch