Steamed Black Bread

Steamed Black Bread

1
MARBALET 45

"This steamed bread is made with graham flour, a coarsely ground whole wheat flour. The cooking method makes it moist."

Ingredients {{adjustedServings}} servings 133 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Use a canning kettle, and invert the wire rack. Fill with water to just below the wire rack. Bring to a boil on top of the stove.
  2. In a large bowl, mix together molasses, oil, milk, sugar, salt, and baking soda. Stir in white and graham flour. Divide batter into two 1 pound coffee cans. Place a double thickness of aluminum foil over top, and secure with rubber bands.
  3. Keep water at a slow boil, and steam for one hour.
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Reviews 1

  1. 3 Ratings

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pomplemousse
11/14/2012

I was fascinated by this recipe and had to try it. I don't have coffee cans, and it would take forever in this house for me to get any (hubs is the only one who drinks it, and he doesn't drink that much of it), so I asked for suggestions on the buzz and someone suggested I use a bundt pan, so off I went, and started to make this recipe. I then realized it called for graham flour, not ww flour. I didn't have graham flour but did have ww flour, so mentally shrugged and used the ww flour. I added it all to the bundt pan and covered it tightly with 4 pieces of aluminum foil (someone said it might get moister in a bundt pan, and I used ww flour, which probably has more moister than that graham flour anyway) and happily boiled away for an hour. This bread came out perfectly in that hour. You wouldn't know from the bread itself that I steamed it; it tastes like a sweet (due to the molasses, I'm sure) quick bread. It's very good with butter, jam, or honey. Very fun to try, and maybe if I ever end up with a coffee can I'll try it as directed. Thanks for the recipe!