Recipe - Steamed Brown Bread With Currants And Walnuts

One half cup Allpurpose flour
One half cup Wholewheat flour
One half cup Yellow cornmeal
Three fourths teaspoon Ground cinnamon
One half teaspoon Baking soda
One half teaspoon Salt
1 cup Lowfat buttermilk
1/3 cup Molasses
One half cup Dried currants
2 tablespoon 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 13ounce 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 highheat 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.

Source: COOKING LIGHT magazine, 9/95.

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