This is the ideal bread for “people who can’t bake.”
It is loaded with whole grains, can easily be organic, simple to make and the perfect compliment to fall dishes.
- 1 C Whole Wheat Flour
- 1 C Rye Flour
- 1 C Corn Meal
- 1.5 t Baking Soda
- 1.5 t Salt
- 3/4 C Molasses
- 2 C Buttermilk
- 1C raisins (optional)
1 8.5×4.5 bread pan, or 1 48-64oz metal can (Really not kidding – and I prefer the can!)
Place a trivet or baking rack in a tall stockpot or kettle.
Vegetable or tamale steamers are ideal.
Fill with enough water to reach 1/2-2/3 of the height of the pan or can.
Bring water to a boil.
Thoroughly mix together dry ingredients.
Add buttermilk and molasses; fold/stir until evenly mixed and distributed throughout.
Using a spatula or spoon, fill bread pan or can with dough.
Cover with greased (interior) foil.
Carefully place bread pan or can into water.
Reduce heat to simmer and cover.
Steam bread in simmering water roughly 2 hours or until pick or knife inserted in center comes clean.
Remove from water; allow to rest for 10 minutes before unmolding and transferring to wire rack to cool.
The addition of raisins to the bread makes for an ideal breakfast toast.
Traditionally, this bread is served warm with beans, stews and soups – but Chef Kyle loves it with cold beef or pork.
It is to New England what Cornbread is to the South.