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Steamed Harvest Bread




Source of Recipe


King Arthur Flour


List of Ingredients




1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups King Arthur Traditional Whole Wheat Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon (in total) spice (choose and mix from cinnamon, ginger, nutmeg, cloves, allspice, etc.)
1 cup non-fat yogurt, buttermilk or sour milk
3 eggs
1 to 1 1/2 cups brown sugar
1 1/2 cups cooked mashed apple, pumpkin, carrots, squash, cranberries or cranberry sauce, etc. OR
2 or more cups grated raw carrot, chopped apple, etc.


Recipe



Mix together the flours, baking powder, soda, salt and spices.

In another bowl, beat together the yogurt, eggs, sugar and vegetable or fruit. Blend this mixture into the dry ingredients.

Place the batter in a 2-quart pudding mold. Fill about two-thirds full. Place the lid on the pudding mold.

Place the mold in a kettle or saucepan on top of something (a vegetable steamer or crinkled tin foil will do) to keep them off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding containers.

Fill the kettle with boiling water two-thirds of the way up the mold. Cover, bring the water back to a boil and lower the heat to a simmer. Steam the pudding(s) for about 2 hours, adding water if necessary. (If the batter seems too much for the cans or mold, grease a custard cup and bake the remainder in the oven, or preview the finished product as a pancake!)