Molasses Brown Bread
|Breadcrumbs||2⁄3 Cup (10.67 tbs), dry|
|Boiling water||1⁄4 Cup (4 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Cornmeal||1 Cup (16 tbs)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Molasses||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
In a large bowl mix the breadcrumbs together with the boiling water.
Sift the rye flour with the baking soda, salt and pepper and add to the breadcrumbs with the cornmeal and the currants.
Beat the molasses and milk together then quickly beat into the dry ingredients to give a batter.
Pour this batter into two buttered 3-cup molds, filling each about two-thirds full. (Empty fruit cans are ideal.) Cover the molds or cans with a double thickness of buttered foil and tie securely.
Put them in a large saucepan and add enough.
boiling water to reach one-third of the way up the sides of the molds.
Cover the saucepan and steam the breads in gently simmering water for 3 hours.
Transfer the molds to a cake rack, remove the foil and let the breads cool for 5 minutes before turning out.
Leave to dry for at least 1 hour before serving.