SANDY OLIVER'S OLD FASHIONED BROWN BREAD
Steamed Brown Bread
This recipe is easily halved to make enough for six to eight people.
1 cup whole wheat flour or graham meal
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
2 cups sour milk
1/2 cup molasses
Put a pot of water on the stove to boil, and grease your molds or coffee cans. Put the flour, meals, salt, and baking soda into a bowl and whisk them together well. Stir in the milk and molasses and stir only enough to moisten all the flours. Pour the batter into the molds or cans, dividing evenly if you use two, and position them on a rack inside the pot of hot water. Make sure water comes halfway up on the molds. Check the water level occasionally and add more hot water from a kettle as needed. Steam for an hour and a quarter if you divide the batter into smaller containers, or for three hours if you do not. To test, insert a tester as you do for cake; if the skewer comes out clean it is done.
Makes 12 servings.
©2012, Sandra L. Oliver , from Maine Home Cooking, reprinted with permission from Down East Books.