Steamed Whole Grain Bread
|Boiling water||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Quick cooking rolled oats||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sunflower nuts||1⁄2 Cup (8 tbs)|
|Strawberry sauce||1 Cup (16 tbs)|
In a mixing bowl combine the boiling water and millet; let stand 5 minutes.
Stir in the eggs, sugar, milk, and oil.
In a large mixing bowl stir together the whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, and salt.
Add the millet mixture to the dry ingredients; stir till moistened.
Stir in the sunflower nuts.
Turn the batter into a well-greased 6 cup heatproof mold or an 8 inch fluted tube pan.
Cover tightly with foil.
Place the mold or tube pan on a rack set in a large dutch oven.
Pour hot water into the dutch oven to a depth of 1 inch.
Bring the water to boiling; reduce heat.
Cover and simmer for 1 1/2 hours or till a wooden toothpick insert ed near the center comes out clean, adding boiling water to the dutch oven as needed.
Remove the bread from the dutch oven; let stand 10 minutes.
Remove bread from mold or tube pan.
Let stand just till warm.
Sift powdered sugar over bread; garnish with fresh strawberries, if desired.
Serve warm with Strawberry Sauce.