Steamed brown bread with cornmeal and rye meal
Discover a classic steamed brown bread made with wholesome cornmeal, rye meal, molasses, and milk. A perfect old-fashioned treat!
Ingredients
2 full cups of cornmeal
3 level cups of rye meal
1 cup of molasses
1 teaspoonful of soda, dissolved in a very little boiling water
1 quart of milk
Instructions
1. Prepare your ingredients:
Measure flour and rye meal: Use measuring cups to accurately measure 2 cups of cornmeal and 3 cups of rye meal. Ensure they are leveled off for precision. Measure molasses and milk: Pour 1 cup of molasses and 1 quart of milk into separate containers for easy access.
2. Dissolve the baking soda boil water:
In a small saucepan, bring a small amount of water to a boil. Add baking soda: Remove from heat and add 1 teaspoon of baking soda to the boiling water. Stir until fully dissolved.
3. Combine dry ingredients:
In a large mixing bowl, combine the cornmeal, rye meal, and 1 teaspoon of salt. Mix thoroughly to ensure even distribution of salt.
4. Mix wet ingredients add molasses and milk:
Pour the 1 cup of molasses and 1 quart of milk into the dry ingredients. Add dissolved baking soda: Slowly incorporate the dissolved baking soda mixture into the bowl, stirring continuously to prevent clumping.
5. Combine the mixture stir until smooth:
Use a whisk or wooden spoon to mix all ingredients until you achieve a smooth, consistent batter. Ensure there are no lumps.
6. Prepare the baking pan grease the pan:
Lightly grease your baking pan or heatproof dish with butter or oil to prevent sticking. Alternatively, line it with parchment paper for easier removal. Pour batter into Pan: Transfer the bread batter into the prepared pan, spreading it evenly.
