Steaming bread in the slow cooker is a terrific, hassle-free way to bake bread of all kinds. Traditionally, the batter for this brown bread was poured into coffee cans and placed in deep kettles filled with water, then hung for hours over the fire to steam. Serve it with New England Baked Beans (opposite page) or toasted for breakfast with cream cheese.

　　

Ingredients

serves 4

　　3 cups whole wheat flour

　　1 cup cornmeal

　　1 teaspoon salt

　　2 teaspoons baking soda

　　1 cup currants (optional)

　　1/2 teaspoon ground cinnamon (optional)

　　1/2 teaspoon ground allspice (optional)

　　2 eggs

　　2/3 cup molasses

　　2 cups buttermilk

　　1/3 cup honey

　　

Step 1

Remove one end from two (1-pound) coffee cans. Clean and grease thoroughly.

　　

Step 2

In a large bowl, whisk together the flour, cornmeal, salt, baking soda, currants, cinnamon, and allspice, if desired. In a smaller bowl, whisk the wet ingredients together. Make a well in the center of the dry ingredients, then whisk in the wet ingredients until thoroughly incorporated.

　　

Step 3

Divide the batter evenly between the prepared coffee cans. The cans should be about two-thirds full to allow for expansion during cooking. Tightly cover the top of each can with aluminum foil.

　　

Step 4

Place the cans in the slow cooker and pour water halfway up their sides. Cover and cook on high for 2 1/2 to 3 hours, until the tops of the loaves puff slightly and a knife or skewer inserted into the middle comes out clean.

　　

Step 5

Remove the coffee cans from the slow cooker and allow to cool for about 15 minutes. Turn the cans upside down and gently shake out the bread; it should slide out easily.

　　The Gourmet Slow Cooker: Volume II