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Breads, Dough's |
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INGREDIENTS:
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2
small loaves about 12 slices
1 cup unsifted whole wheat flour
1 cup unsifted rye flour
1 cup yellow corn meal
1 1/2 teaspoons Baking soda
1 teaspoon Salt
1/3 cup Kal nutritional yeast optional
3/4 cup molasses (I use honey, sorghum syrup, molasses or
blend)
2 cups buttermilk
1/2 cup raisins , currants, dried blueberries or cranberries
moistened and drain.
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DIRECTIONS:
Place all the dry ingredients in your
electric mixing bowl and mix well with your machine.
Add the liquid ingredients and blend well.
Grease three 1-pound coffee cans or large
fruit-juice cans and place 1/3 of the batter in each.
Cover each with wax paper and then aluminum
foil. Tie each with a bit of string so that the foil is sealed.
Place a cake rack in the bottom of a large
soup pot and place the cans on the rack. Add enough boiling water
to come 1/3 up the side of the cans. Cover the pot and bring it to
a boil.
Turn the heat down and simmer the cans for
about 2-1/2 hours. Check the water level now and then as you will
need to add more water.
Remove the cans from the kettle and allow to
cool just a bit. Take out the bread and serve sliced with butter.
It is best hot.
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