Rhubarb Bread #3, steamed
Source of Recipe
from aboutcom
Rhubarb Bread #3, steamed
1 cup white cornmeal
1 cup whole wheat flour
1/2 cups All-Bran cereal
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup chopped walnuts
1/2 cup chopped dates
2/3 cup powdered skim milk
1 1/2 cups buttermilk
1/2 cup honey
1/2 orange, unpeeled
1 cup chopped rhubarb
2, clean and dry empty 37 ounce cans
butter or margarine and grease cans
Mix together in a bowl all the dry ingredients including dates and walnuts
(leave out only the buttermilk, honey, orange half and rhubarb). Put the
buttermilk and the honey in the blender. Wash an orange, cut off any price
or brand marks and cut it in half. Cut the orange half into chunks and add
it to the blender, being sure that you have removed all the seeds. Run the
blender until the orange chunks are chopped into little bits.
Now add the buttermilk mixture, along with the rhubarb chunks, to the dry
ingredients and mix well.
Pour immediately into greased cans, filling each can no more than 2/3's
full. Cover the filled cans with aluminum foil, and secure the foil with a
rubber bands. Place them in a large pot, on some kind of a rack so they are
not touching the bottom of the pot. Pour in hot water until the bottom 2
inches of the cans are covered.
Bring to a boil and keep the water boiling gently for about 1 1/2 hours. The
pot should be covered and there should be a little steam escaping at all
times. Check the pot occasionally to make sure that there is enough water
left. At the end of 1 1/2 hours, check with a tester or skewer, right through the
foil. If it does not come out clean, cook for another half hour and recheck.
When the loaves are done, take the "hot" cans out of the pot. When you are
ready to serve, uncover a mold, shake the loaf out onto a breadboard and
slice it. Serve warm with butter or cream cheese.
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