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Steamed Raisin Bread




Source of Recipe


Karla


List of Ingredients




3/4 cup cooked millet
1/3 Cup brown rice flour
1/3 cup flax meal
1/4 cup Bob's Red Mill All Purpose Flour
1 tsp baking soda
1/2 cup pumpkin seeds
3/4 cup boiling water
1/3 cup honey
1/2 tsp vanilla extract
1/2 cup raisins


Recipe



In a large bowl, combine the millet, rice, flax, Bob's Red Mill All Purpose Flour, raisins and baking soda.

Grind the pumpkin seeds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the honey and vanilla extract.

Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.

Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling water to the pot to come halfway up the sides of the mold.

Cover the pot tightly, and steam the bread over med-low heat for 2 hours. Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely.

For best results, slice with a serrated knife.