| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Rye flour |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Cornmeal |
| 1 1/4 |
ts |
Baking soda; (try a scant teaspoon) |
| 1/2 |
ts |
Salt; (try 1/4 teaspoon) |
| 1/2 |
c |
Buttermilk; (or plain soy milk + 1 teaspoon white vinegar) |
| 1/3 |
c |
Molasses; (I used black strap molasses) |
| 1/2 |
c |
Raisins or currants or sultanas |
INSTRUCTIONS
<T> (optionally vegan)
Have two quarts (2 liters) boiling water and a pot with a rack and a tight
fitting lid. (I had no rack and it came out fine.) Stir dry ingredients
together, mix milk and molasses together, add to dry mixture. Add raisins
and mix all together.
Wipe inside of can with paper towel that has a few drops of oil on it. Pour
batter into can (leaving 1/2 inch [12 mm] space for expansion). Wrap can
tightly in foil. (I double wrapped it.) Place can in pot [on rack] with
enough boiling water to come half way up the can. (I just floated the can
in the water.) Cover and cook over low heat, water just barely bubling.
Steam about two hours. Bread is done when a stick inserted into center of
can comes out clean. (I didn't try that, just steamed it for two hours and
it was fine.)
Remove can from water and let stand 5 minutes. Push out of can and slice.
(I served this with Boston style baked beans, whole wheat macaroni and soy
cheddar, and an Yves hot and spicy veggie hotdog.)
(The recipe calls for a one pound (450 gram) coffee can or two smaller
cans. I found that the whole thing fit into a 15.5 fluid ounce stewed
tomato can.)
Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM
Posted to fatfree digest by "Dr. Neal Pinckney" <heart@aloha.net> on Nov
10, 1998, converted by MM_Buster v2.0l.
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