1/2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Yellow cornmeal
3/4 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Low-fat buttermilk
1/3 c Molasses
1/2 c Dried currants
2 tb Chopped walnuts
x Vegetable cooking spray
Combine the first 6 ingredients in a large bowl, and make a well in
center of mixture. Combine buttermilk and molasses; stir well. Add
to flour mixture, stirring just until moistened. Fold in currants and
walnuts.
Spoon the mixture into a 13-ounce coffee can coated with cooking
spray. Cover with aluminum foil coated with cooking spray; secure
foil with a rubber band. Place the can in an electric slow cooker;
add enough hot water to cooker to come halfway up sides of can. Cover
with lid, and cook on high-heat setting for 2 hours and 50 minutes or
until a wooden pick inserted in center comes out clean. Remove can
from water. Let bread cool, covered, in can on a wire rack for 5
minutes. Remove bread from can and let cool completely on wire rack.
Yield: 8 servings.
CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono
0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM
252mg; CALC 82mg.
Yields
8 Servings
