Old-fashioned Steamed Brown Bread with Sprouted Flours

 

Put on a pot of baked beans and whip up a batch of this old-time favorite quick bread, made more nutritious with sprouted flours and your own cultured buttermilk. It’s wonderful spread lavishly with cream cheese or butter and makes fun sandwiches for the kids' lunches.

 

Ingredients:

  • 1 cup sprouted wheat flour
  • 1 cup sprouted rye flour
  • 1 cup sprouted corn flour
  • 2 cups thick homemade cultured buttermilk
  • 1/2 cup dark molasses
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1 cup organic raisins

 

Instructions:

  1. Grease 2 or 3 clean, BPA-free cans with butter or ghee.
  2. Mix flours, salt, and soda together in a large bowl.
  3. Stir molasses into buttermilk and add this to the flour mixture; stir to incorporate all ingredients, but do not overmix. Fold in raisins.
  4. Spoon batter into prepared cans. Fill each can no more than 2/3 full. Cover each can tightly with a piece of aluminum foil. If you prefer you can place a piece of parchment between the dough and the foil, but the bread should not reach all the way to the foil if you have not overfilled the cans.
  5. Place the cans on a rack inside a large kettle. (A canning kettle or stock pot works well.) Pour boiling water in kettle until it reaches about 1 inch deep. Cover the pot.
  6. Simmer, checking the water level periodically, for about 1-1/2 hours.
  7. Remove the foil from the cans. The top of the bread will still appear a little moist, but it will be firm to the touch. Insert a thin digital thermometer to check the internal temperature of each loaf. (It should be 195°F to 200°F.) Invert cans on a wire rack and let cool for 5 minutes. Tap each can firmly on the counter to loosen the loaves. They should slide slowly out of the can. Finish cooling on the rack and wrap tightly when cool. Store bread in the refrigerator if there is any left!

 

Note: If you are using regular flours, you can soak them in the buttermilk overnight before mixing in the rest of the ingredients. The soaked mixture will be somewhat dry, but refrain from adding additional buttermilk or the finished product may be too moist to hold together well.

 

Ready to learn more?

 



         
   
Brown Bread made with Sprouted Flour


Related Articles & Recipes:

 

Related Products:

Buttermilk Starter Culture Heirloom Variety Buttermilk Starter (reusable, heirloom variety)
Buttermilk and Sour Cream Starter Culture Direct Set Buttermilk & Sour Cream Starter
(direct-set variety)


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