Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------KLINGON STEAMED
BREAD-------------------
1 c White cornmeal
1 c Whole wheat flour
1/2 c All-bran cereal
1 t Cinnamon
1/2 ts Ginger
3/4 ts Salt
1 1/2 ts Baking soda
1/2 c Walnuts, chopped
1/2 c Dates, chopped
2/3 c Powdered skim milk
1 1/2 c Buttermilk
1/2 c Honey
1/2 Orange -- unpeeled
1 c Rhubarb -- chopped
Margarine -- to grease cans
2 37 oz empty cans
Mix together in a bowl all the dry ingredients
including dates and walnuts (leave out only the
buttermilk, honey, orange half and rhubarb). Put the
buttermilk and the honey in the blender. Wash an
orange, cut off any price or brand marks and cut it in
half. Cut the orange half into chunks and add it to
the blender, being sure that you have removed all the
seeds. Run the blender until the orange chunks are
chopped into little bits. Now add the buttermilk
mixture, along with the rhubarb chunks, to the dry
ingredients and mix well.
Pour immediately into greased cans, filling each can
no more than two-thirds full. Cover the filled cans
with aluminum foil, and secure the foil with a rubber
bands. Place them in a large pot, on some kind of a
rack so they are not touching the bottom of the pot.
Pour in hot water until the bottom 2 inches of the
cans are covered. Bring to a boil and keep the water
boiling gently for about 1 1/2 hours.
The pot should be covered and there should be a
little steam escaping at all times. Check the pot
occasionally to make sure that there is enough water
left.
At the end of 1 1/2 hours, check with a skewer, right
through the foil. If it does not come out clean, cook
for another half hour and recheck. When the loaves are
done, take the "hot" cans out of the pot. When you are
ready to serve, uncover a mold, shake the loaf out
onto a breadboard and slice it. Serve warm with butter
or cream cheese.
