Updated: Jun 3
Makes 3 Small Loaves
6 QT Chef’s Ware Dutch Oven and Cover
4 QT Chef’s Ware Mixing Bowl
8 or 9 Inch Wire Trivet
3 empty 2 ½ - Cup Capacity Cans With labels and 1 end removed
1 Cup Sifted All – Purpose Flour (240 ml.)
1 Teaspoon Baking Powder (5 ml.)
1 Teaspoon Baking Soda (5 ml.)
1 Teaspoon Salt (5 ml.)
1 Cup Cornmeal (240 ml.)
1 Cup Whole Wheat Flour (240 ml)
1 Cup Raisins (240 ml)
¾ Cup Molasses (180 ml)
2 Cups Buttermilk or Sour Milk (480 ml.)
2 to 3 Tablespoons Butter (30-45 ml.)
Sift together all – purpose flour, baking powder, baking soda and salt into mixing bowl. Stir in cornmeal, whole wheat flour and raisins.
In a separate container, combine and mix molasses and buttermilk. Stir mixture unto dry ingredients and mix thoroughly.
Grease the empty cans well with butter and pour equal amounts of batter into each one; cans should be about 2/3 full. Cover each with a double thickness of foil and secure with a rubber band.
Place wire trivet in the bottom of the 6QT Chef’s Ware Dutch Oven and arrange cans on trivet. Pour hot water into the Dutch Oven until it touches the bottom of the cans. Cover and heat over medium- high heat until a puff of vapor escapes from pan. Reduce heat to low and be certain the cover remains free to spin if twisted. If Cover is tightly sealed the heat is too low and bread will take a long time to bake. When cover remains free to spin and float during the entire baking time, it should be cooked through in 2 to 3 hours.
When bread is thoroughly baked, allow it too to cool down for 20 to 30 minutes. Do not slice until cooled or it will be gummy.
For variety, add ½ cup of dried figs and cooked prunes.
Check the water periodically. If boiled away, add more.
If a larger loaf is desired, use any pan that will fit into the Dutch Oven.
Brown bread freezes well. To thaw, wrap it in dry towel and place in double boiler inset pan over steaming water.