3 Ways to Make Brown Bread

Brown Bread Recipes



   Brown Bread is a rich dark bread that goes well with just about any entree. Cooking it in the crock pot frees up the oven for other uses. Plus, just like anything cooked in a crock pot, set it and leave it. Gives you time to do other things.



Method number 1..

 you'll need:
large crock pot
2 pound coffee can
foil

 
  Ingredients:
1 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup yellow cornmeal
1 cup whole wheat flour
1 cup finely chopped nuts, optional
 3/4 cup dark molasses
 2 cups buttermilk or sour milk
 1/2 cup raisins
        

  Step 1...Pour 2 cups water in your crock pot,and set aside.

  Step 2...Grease and lightly flour the coffee can, and set aside.
   

  Step 3...Sift the all-purpose flour with the baking soda, baking powder and salt. Stir in the cornmeal and whole wheat flour. Add the remaining ingredients and beat well.

  Step 4...Pour the batter into the coffee can. Now place the coffee can into the crock pot. Place aluminum foil over the top and fold down over the edges of the cooker. Cover with lid and bake on high for 3 to 4 hours. Remove and let cool for 1 hour before un-molding. Slice and serve.

Makes 1 loaf


Method number 2..The old-fashioned traditional way.

 things needed;
large kettle with rack
empty 1-pound food cans
foil

Ingredients;
1-cup all-purpose flour
1-teaspoon baking powder
1-teaspoon baking soda
1-teaspoon salt
1-cup yellow cornmeal
1-cup whole wheat flour
3/4-cup dark molasses
2-cups buttermilk or sour milk
1-cup raisins

Step 1...Sift all-purpose flour with baking powder, baking soda and salt, stir in cornmeal and whole wheat flour. Add remaining ingredients; beat well. Divide batter among 4-greased and floured 1-pound food cans. Cover tightly with foil.
Step 2...Place on rack n a deep kettle; pour in boiling hot water to 1-inch deep in the kettle. Cover kettle; steam 3 hours, adding more boiling water if needed. Uncover cans;place in a very hot oven 450 degrees for 5 minutes. Remove bread from cans and cool on a rack. Wrap a store overnight.

 Makes 4 loaves.


Method number 3. Another old-fashioned way.

  Use a 1-pound coffee can if you don't have a pudding mold, and cover it with aluminum foil tied tight with string.

things you'll need;
pudding mold or a 1-pound coffee tin
large kettle
aluminum foil
string

Ingredients;
1/2-cup rye flour
1/2-cup cornmeal
1/2-cup whole wheat flour
1-teaspoon baking soda
1/2-teaspoon salt
1/3-cup molasses
1-cup sour milk

Mix the rye flour, cornmeal, whole-wheat flour, baking soda and salt in a large bowl. Stir in the molasses and milk and blend well. Butter a pudding mold or a 1-pound coffee tin and fill no more than two-thirds full. Cover tightly and place in a deep kettle, Add boiling water halfway up the mold. Cover the kettle and stream over moderate heat for 2 hours, replacing water if necessary. Remove from mold. Cut into slices with a string while hot by drawing the string around the bread, crossing and pulling the ends.
 
Makes 1 loaf

Tip; dental floss works well for slicing.