Steamed Brown Bread with Currants and Walnuts

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup currants dried
• 0.5 cup flour all-purpose
• 0.8 teaspoon ground cinnamon 
• 1 cup buttermilk low-fat
• 0.3 cup blackstrap molasses 
• 0.5 teaspoon salt 
• 2 tablespoons walnut pieces chopped
• 0.5 cup flour whole-wheat
• 0.5 cup cornmeal yellow

Equipment

• bowl
• wire rack
• aluminum foil
• slow cooker

Directions

1. Combine the first 6 ingredients in a large bowl, and make a well in center of mixture.
2. Combine buttermilk and molasses; stir well.
3. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
4. 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.
5. 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.
6. Remove can from water.
7. Let bread cool, covered, in can on a wire rack for 5 minutes.
8. Remove bread from can, and let cool completely on wire rack.