These dense, moist, delicious lowfat breads feature whole grains and natural sweetness. They keep well and make great gifts. They can be prepared in less than 1 hour using a pressure cooker, or steamed on the stove or left to mind themselves in your handy crockpot.
Boston Brown Bread
1 cup unsifted whole wheat flour
Mix and sift dry ingredients, sprinkle in the fruit. Mix molasses and milk. Stir wet and dry until well mixed, spread in the buttered mold and smooth the top. You can substitute 1 or 2 beaten eggs or some soft butter or oil for part of the buttermilk if you keep the total volume at 2 cups. Not traditional, but a nice variation. I have also used part applesauce for 1/4 of the liquid. For cooking, see "Steaming Bread", above. |
Apricot Nut or Date Nut Bread, Steamed1 1/2 cups dried apricots or dates 1-2 cups chopped walnuts or pecans 2 cups all purpose flour 1 teaspoon mace 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup sugar (part brown) 1 1/2 cups milk 2 eggs, slightly beaten 2 tablespoons chopped crystallized ginger (for apricots) or fresh grated orange peel 2 tablespoons oil 1 cup whole wheat flour Chop the apricots or dates and walnuts fine, dust with a little of the flour, set aside. Mix remaining flour, mace, baking powder, baking soda, salt, and sugar together. Beat together milk, eggs, orange peel or ginger, and oil. Add to flour mixture alternating with whole wheat flour. Mix well. Fold in apricots or dates and walnuts. Mix well. Divide mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with foil. Place into large crockpot, set on high, pour in 3 cups hot water, cover with lid and steam on high for 2 1/2-3 1/2 hours. Don't peek before 2 hours. For alternate cooking, see "Steaming Bread", above. |