Brown Bread

Brown Bread

Susan C
Edited on Dec 22, 2007

This bread is steamed in the oven, a much easier method than the old stovetop way. Great for last-minute gifts, and tasty alongside your favorite baked beans.


1 cup rye flour
1 cup wheat flour
1 cup corn meal
1/2 teaspoon baking soda
1 teaspoon salt
4 teaspoons baking powder
1-3/4 cups buttermilk (or skim milk)
3/4 cup molasses
1 cup dried currants
1 cup chopped walnuts or pecans


Preheat oven to 350 degrees F.
Place a rack into your tall-side baking pan or roaster, then fill with 1-2 inches hot water.
Cover to keep hot.

Combine flours, soda, salt, and baking powder; whisk to blend well. Stir in currants and nuts, if desired.

Combine milk and molasses, then stir into dry ingredients.

Traditional baking containers are soup or juice cans, but you can also use decorative molds or ovenproof baking or casserole dishes. Spray with nonstick coating, or grease well.

Fill containers 2/3 full, then cover with pieces of aluminum foil, sealing edges well. Place in roaster, place roaster in oven. Bake for 60-75 minutes or longer, depending on size of baking container. Press with your finger to test. When bread is done, it will bounce back.

Remove roaster from oven, remove containers from roaster. Cool 10 minutes on rack before removing from container to cool completely. Wrap in decorative cellophane, add a bow, and your gift is ready! Or wrap, then overwrap in freezer paper, and freeze for a month or longer. To reheat, warm to room temperature, unwrap, then place in a warm 325 degree F. oven for 10 minutes. Serve with butter. Makes 4 soup can loaves.

Not a NESTLÉ®-tested recipe.

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