Brown bread?!
Answers: yes wanted, family, tried and true moist steamed have been on the web didn't find the right one. help
the one my gran used to make:
1 lb whole-wheat flour
2 oz bran
1 tsp baking soda
3 tsp brown sugar
1/4 tsp salt
2 oz wheat germ
1 lb white flour
1 c. currants
2 oz margarine
buttermilk and yogurt mixed (about 1 1/2 cup of each I find)
Mix all dry ingredients. Cut margarine into dry ingredients. Add enough buttermilk and yogurt to make dough soft. Mix in currants by hand. Knead briefly and put into two buttered loaf pan. Bake for 45-60 minutes at 338°F (170°C).
She never steamed it in a can, but sometimes baked it in a buttered coffee can. :)
Asked my mom what you might be talking about - she suggested her mother's brown bread recipe - this sounds closer:
Brown Bread recipe
2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins
Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.
In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.
Remove cans to a wire rack; cool.
For serving later, cool bread in cans; store in refrigerator.
Is definitely healthier than White!
innuendo?
Nature's Own. is a good choice. Sara Lee bread is also nutritious and delicious.
I would try looking in an older cookbook. It is something that isn't common to make anymore. ( I understand your question to be about brown bread steamed in a can correct?)