Steamed Brown Bread

Ingredients

• one pint of whole-wheat flour
• one pint of southern white cornmeal
• one teaspoonful baking powder
• one teaspoonful of salt
• one-half pint sweet buttermilk
• one-half pint sweet almond milk
• one cupful pure maple syrup, or sorghum
• one cupful seedless raisins

Method

1. 1

   Mix all dry ingredients thoroughly, then add the wet ingredients and beat well.

2. 2

   Put into a buttered double-boiler and steam for four hours, then brown in a hot oven.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 9. The excerpt below is the record exactly as published.

STEAMED BROWN BREAD. Take one pint each of whole-wheat flour and southern white cornmeal, one teaspoonful baking powder, one teas- poonful of salt; mix thoroly and add one-half pint sweet buttermilk or sweet milk, one-half pint sweet almond milk, one cupful pure maple syrup, or sorghum, one cupful seed- less raisins. Beat well together and put into buttered double-boiler and steam four hours, then brown in hot oven. BROWN BREAD. Take one pint of white ''sponge" and add one and one- half quarts of fresh graham flour, one tablespoonful sugar, one tablespoonful salt, and sufBcient lukewarm water to form a stiff batter. Knead it thoroly for about half an hour. Set to rise at an even temperature ; when light, knead into loaves, using sufficient white flour ; let rise to about double the size and bake one hour in hot oven. Have your pans well oiled or buttered. Do not mix bat- ter over night. RYE BREAD. Make ''sponge" of one quart warm water, one cake compressed yeast (or one teacupful wet yeast), thicken by adding sufficient rye flour to make a batter; put in a warm place to rise over night; in the morning scald one pint cornmeal and when cool add to "sponge." Stir in sufficient rye flour to make a dough thick enough to knead; knead very little, put in deep pans, let rise again, then put into oven and bake one and one-half hours. 19 GEMS AND PANCAKES. In making good gems and pancakes it is necessary to use a cold vessel, and all the ingredients to be used should be as cold as possible. The batter should be made in a cool place or out of doors in the shade. Everything in the line of unfermented breadstuffs must be cold, except the oven or the oil baked in. In bread-making the rule is to have everything warm, even the water. But if you want good gems or pancakes, use ice water, iced eggs, and iced fruits. Pancakes may be eaten by the most sensitive stomachs, and invalids, provided the batter is made in a manner given, and particularly v/ell aired, which requires quick beating in the cold air. We make pancakes in the midst of winter before a cold open draft and without the use of any powders or sodas ; they rise and swell by far more than if cream of tartar were used. We do not recommend any of the prepared baking powders or sodas in foods, but do consider them, as well as many other mineral compounds, as remedial agents in cases of emergency, and where used judiciously. In the summer it is well to ice everything and, instead of using eggs, would recommend albumen products. In kidney, bladder and stomach troubles we would advise to leave eggs and albumen out entirely for a time, and where water is to be used to make batter, al- ways dissolve four drams of gum arable to the pint of water. Eat foods so prepared that they act as a medicine at the same time. 20 CORN MUFFINS. Two cupfuls white cornmeal, one teaspoonful baking powder, two eggs well beaten, one and one-half pints sweet milk; stir well together and bake in hot buttered pans for thirty minutes. WHOLE-WHEAT MUFFINS. Three cupfuls whole-wheat flour, two teaspoonfuls pure baking powder, mix by sifting thoroly. Put one beaten egg in one and one-half pints milk, add one tablespoonful melted butter, then stir into the dry mixture. Bake in gem pans in hot oven for twenty-five minutes. GRAHAM AND RYE GEMS. To one or two cupfuls of graham or rye meal add two teaspoonfuls of pure baking pov/der, one cupful sweet milk, two tablespoonfuls melted butter; stir quickly and bake in gem pans twenty-five minutes. DOUGHNUTS. Cream together one-half cup of butter and one cup of sugar; add one cup of milk, two beaten eggs, one tea- spoonful of cinnamon (or one-quarter of a nutmeg, finely grated, for a change), and one pint of flour that has been sifted with a heaping teaspoonful of baking powder. Add enough flour to make a soft dough. Roll into a sheet nearly an inch thick and cut into shapes with a cutter. Fry to a golden brown in a kettle of boiling oil. In taking them out be careful not to pierce with a fork ; drain on soft brown paper. HEALTH MUFFINS. To two cupfuls of whole-wheat flour add one-half tea- spoonful of fine salt, stir well and add two yolks of eggs well beaten, one and one-half cupfuls of sweet milk. After stirring for a while add the whites of two eggs, beaten to a froth, and gently fold them in. Bake in quick oven for twenty-five minutes. 21 BEATEN BISCUITS. Into one quart of flour rub three tablespoonfuls of butter or vegetable oil, one tablespoonful of sugar and one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.