Monday, April 20, 2009

Brown Bread

My husband has always loved brown bread, and while I liked the flavor, bread out of a can just left me with a strange feeling. So when I stumbled across a recipe for brown bread in the March Taste of Home magazine, I just had to give it a try.


  • 1/2 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup kefier (you could substitute buttermilk)
  • 1/2 cup molasses
  • 2 Tbsp dark brown sugar
  • 1 Tbsp coconut oil
  • 1/4 cup raisins

In a medium bowl, combine the first six ingredients. In another bowl, combine the kefier, brown sugar, molasses and oil. Stir the wet ingredients into the dry until just moistened. Fold in the raisins. Pour into a buttered 8x4 loaf pan and cover tightly with foil.

Place pan on a rack in a deep kettle. Add 1 inch of hot water to the kettle. Bring to a boil; cover and steam for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Don't forget to check the water level in the kettle and add more if needed.

Remove the pan from the kettle and let rest for 10 minutes before removing the bread to a wire rack. Served with soft cream cheese this is really yummy!

Note: If you don't have a rack for your kettle, try placing about four forks facing opposite directions in the bottom.

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