Steamed brown bread with currants & walnuts
Wms7E|(,tH8PRSh9&#>:Et5LLƧvvW6wvz@I:=;ح(TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБf񒖽oV(i+9)77e61LLV9'Ww;9Nb!Qy#B2pw䣶8.S%l9,HP }̪3׸cn,91v`˙@}q#`\^rﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z8KpCU޼ȦMWpÁ3|l QDӼ^al!H{4M)C S. [{][]hA Yc]ˋJl5ܘ] W[Lvg.<fۻO5 `1-UTm\B%TBmD}PHG #A %.Kc:7%KB?Ժ U96 \mԁOSzgSlowK ^9 ,›,$ 5TkS

Wms7E|(,tH8PRSh9&#>:Et5LLƧvvW6wvz@I:=;ح(TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБf񒖽oV(i+9)77e61LLV9'Ww;9Nb!Qy#B2pw䣶8.S%l9,HP }̪3׸cn,91v`˙@}q#`\^rﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z8KpCU޼ȦMWpÁ3|l QDӼ^al!H{4M)C S. [{][]hA Yc]ˋJl5ܘ] W[Lvg.<fۻO5 `1-UTm\B%TBmD}PHG #A %.Kc:7%KB?Ժ U96 \mԁOSzgSlowK ^9 ,›,$ 5TkS
Steamed brown bread with currants & walnuts
  Bread    Walnuts    Crockpot    Low Fat  
Last updated 10/4/2011 8:24:48 PM. Recipe ID 58519. Report a problem with this recipe.
Wms7E|(,tH8PRSh9&#>:Et5LLƧvvW6wvz@I:=;ح(TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБf񒖽oV(i+9)77e61LLV9'Ww;9Nb!Qy#B2pw䣶8.S%l9,HP }̪3׸cn,91v`˙@}q#`\^rﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z8KpCU޼ȦMWpÁ3|l QDӼ^al!H{4M)C S. [{][]hA Yc]ˋJl5ܘ] W[Lvg.<fۻO5 `1-UTm\B%TBmD}PHG #A %.Kc:7%KB?Ժ U96 \mԁOSzgSlowK ^9 ,›,$ 5TkS



 
      Title: Steamed brown bread with currants & walnuts
 Categories: Crockpot, Bread, Low fat
      Yield: 8 Servings
 
    1/2 c  All-purpose flour
    1/2 c  Whole-wheat flour
    1/2 c  Yellow cornmeal
    3/4 ts Ground cinnamon
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Low-fat buttermilk
    1/3 c  Molasses
    1/2 c  Dried currants
      2 tb Chopped walnuts
        x  Vegetable cooking spray
 
  Combine the first 6 ingredients in a large bowl, and make a well in
  center of mixture.  Combine buttermilk and molasses; stir well. Add
  to flour mixture, stirring just until moistened. Fold in currants and
  walnuts.
  
  Spoon the mixture into a 13-ounce coffee can coated with cooking
  spray. Cover with aluminum foil coated with cooking spray; secure
  foil with a rubber band. Place the can in an electric slow cooker;
  add enough hot water to cooker to come halfway up sides of can. Cover
  with lid, and cook on high-heat setting for 2 hours and 50 minutes or
  until a wooden pick inserted in center comes out clean. Remove can
  from water. Let bread cool, covered, in can on a wire rack for 5
  minutes. Remove bread from can and let cool completely on wire rack.
  Yield: 8 servings.
  
  CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono
  0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM
  252mg; CALC 82mg.
  




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Recipe ID 58519 (Apr 03, 2005)

Wms7E|(,tH8PRSh9&#>:Et5LLƧvvW6wvz@I:=;ح(TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБf񒖽oV(i+9)77e61LLV9'Ww;9Nb!Qy#B2pw䣶8.S%l9,HP }̪3׸cn,91v`˙@}q#`\^rﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z8KpCU޼ȦMWpÁ3|l QDӼ^al!H{4M)C S. [{][]hA Yc]ˋJl5ܘ] W[Lvg.<fۻO5 `1-UTm\B%TBmD}PHG #A %.Kc:7%KB?Ժ U96 \mԁOSzgSlowK ^9 ,›,$ 5TkS