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.
Serving size: Complete recipe
Calories 2390 Calories from Fat 542
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 10.8 g53.8%
Trans Fat 0 g
Cholesterol 492.1 mg164%
Sodium 1779.2 mg74.1%
Total Carbohydrates 406 g135.5%
Dietary Fiber 28 g111.9%
Sugars 172 g
Protein 57 g114.4%
Vitamin A 11.4% Vitamin C 0.57%
Calcium 68% Iron 92.8%
*Based on a 2000 Calorie diet