Recipe

Maritime Quick Brown Bread Recipe

Add Step-by-Step Photos	Kukla / All my dishes 10 months, 1 week ago This is a quick-bread, not a yeast bread. It is very rich and moist and it's steamed in tin cans instead of baked in the oven. You can add raisins or chopped dates, dried apricots - about 3/4 cup if you desire. Traditionally, it's served warm with baked beans.... More Prep:15m Cook:150m Servings:2	Kukla
	easy fast quickbread

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Ingredients

1 cup whole wheat flour (250 ml)

1 cup rye flour (250 ml)

1 cup yellow cornmeal (250 ml)

1 1/2 tsps baking soda (7 ml)

1 tsp salt (5 ml)

1 1/2 cups buttermilk, at room temperature (375 ml)

3/4 cup fancy molasses (175 ml)

1/2 cup unsweetened apple sauce (125 ml)

Directions

Grease two 28-0z (796 ml) tomato cans. Grease two 8-inch (20 cm) squares of parchment paper or foil. set asie.

In a large bowl, whisk together whole wheat flour, rye flour, cornmeal, baking soda and salt. In a separate bowl, whisk together buttermilk, molasses, and aple sauce; our over flour mixture and stir just to blend.

Divide batter between prepared cans. Cover tops with prepared paper, greased side down and leaving a 1-inch space (2.5 cm) for bread to rise; tie securely with string.

Place cans on steamer rack or heat-proof trivet in a deep pot or Dutch oven just large enough to accommodate width of cans. Pour in enough boiling water to come halway up the sides of cans. Cover and return to boil over medium heat. Reduce heat and simmer until cake tester inserted in center comes out clean, about 2 1/2 hours.

Remove bread from cans; let cool on racks.

Once these have cooled, you can store them, well wraped in plastic wrap, for up to 5 days.

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