Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
2 c Buttermilk
3/4 c Dark molasses
1 c Raisins
1 c Whole wheat flour
1 c Rye flour
1 c Yellow cornmeal
3/4 ts Baking soda
1/2 ts Salt
In a large mixing bowl blend together buttermilk and molasses. Stir in raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal, baking soda, and salt; stir into buttermilk mixture till blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.) Cover cans tightly with foil; place on a rack set in a large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack. Makes 3 or 4 loaves.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.