This moist, dense, yeast-free bread uses graham flour, a whole wheat grind that includes the bran for flavor and health. Here, it combines with all-purpose flour, molasses and buttermilk to steam over boiling water on the stove.
INGREDIENTS (for 2 servings):
- 2 cups buttermilk
- 1/2 cup molasses
- 1 tablespoon vegetable oil
- 3 tablespoons white sugar
- salt to taste
- 2 teaspoons baking soda
- 1 1/2 cups all-purpose flour
- 2 cups graham flour
PREPARATION:
Use a canning kettle, and invert the wire rack. Fill with water to just below the wire rack. Bring to a boil on top of the stove.
In a large bowl, mix together molasses, oil, milk, sugar, salt, and baking soda. Stir in white and graham flour. Divide batter into two 1 pound coffee cans. Place a double thickness of aluminum foil over top, and secure with rubber bands.
Keep water at a slow boil, and steam for one hour.