Steamed brown bread

Lynnda Cloutier


if using self rising flour, decrease baking soda to 1 teaspoon and omit salt.From an old magazine.


★★★★★ 1 vote



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  • ·
    2 cups buttermilk
  • ·
    1 cup flour
  • ·
    1 cup cornmeal
  • ·
    1 cup whole wheat flour
  • ·
    1 cup raisins, if desired
  • ·
    3/4 cup light or dark molasses
  • ·
    2 teaspoons baking soda
  • ·
    1 teaspoon salt

How to Make Steamed brown bread


  1. grease four 16 ounces vegetable cans, 4.25 x 3", or 7 inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Fill cans about two thirds full. Cover tightly with aluminum foil.
  2. Place cans on a rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about three hours. Add boiling water during steaming if needed. Immediately unmold bread. Makes four loaves.

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About Steamed brown bread

Course/Dish: Savory Breads, Other Breads

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