This recipe is based on a King Arthur Flour recipe. As part of my ancestry from a long line of homesteaders, settlers, and explorers. I could not resist tinkering with this in both the method and the ingredients. As though there are hidden recesses in my DNA that require a meal of brown bread and beans in order to function. The bitterness, the sweet, the salty, the spiciness, and the buttery assaulting the senses. Make sure to have fresh butter for slathering. To make this a mix combine dry ingredients in a Ziploc freezer bag or mason jar and store up to 6 months. You can use a Pullman bread pan with the lid and steam as well. The coffee cans are traditional but grease them well.
- 1 cup fresh whole coarse ground cornmeal
- 1 cup dark pumpernickel rye flour
- 1 Tablespoon dark cocoa powder
- 1 cup Whole Wheat Flour
- 1 teaspoon fresh baking soda
- ½ teaspoon fresh home made baking powder
- 1 teaspoon sea salt
- 1 cup golden raisins soaked in a splash of dark spiced rum
- 2 cups fresh cultured buttermilk
- 3/4 cup dark, unsulphured black strap molasses
- Mix the cornmeal, flours, baking soda, baking powder, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.
- Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well.
- Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s). *I use the Nesco roaster to make this bread.
- Fill the Nesco with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding boiling water if necessary. Use a bamboo skewer to test for doneness in the center should come out cleanly. If not add 15-20 minutes of cooking time.
- New England Brown Bread (thebittenword.com)
- Mini Brown Breads (aoifenica.wordpress.com)
- OLD Fashioned Steamed Brown Bread (notecook.com)
- A little history about Bread (beatcancer2010.wordpress.com)