Steamed Graham Bread

Name: Steamed Graham Bread
Ingredients: 3 cups Graham Flour (Arlington meal is an old term for graham flour); 1 cup All-Purpose Flour; 3.5 teaspoons Baking Soda; 1 teaspoon Salt; 1 cup Molasses (Slightly less than a full cup); 2.5 cups Sour Milk (Can be made by adding 2.5 tablespoons of lemon juice or vinegar to 2.5 cups of milk and letting it sit for 5-10 minutes.)

A simple steamed bread made with graham flour, similar to Boston Brown Bread, but potentially easier to digest.

Ingredients

3 cups Graham Flour (Arlington meal is an old term for graham flour)
1 cup All-Purpose Flour
3.5 teaspoons Baking Soda
1 teaspoon Salt
1 cup Molasses (Slightly less than a full cup)
2.5 cups Sour Milk (Can be made by adding 2.5 tablespoons of lemon juice or vinegar to 2.5 cups of milk and letting it sit for 5-10 minutes.)

Instructions

1Measure out all ingredients. If making sour milk, combine milk and lemon juice/vinegar and let sit for 5-10 minutes.
2In a large bowl, whisk together the graham flour, all-purpose flour, baking soda, and salt.
3Add the molasses and sour milk to the dry ingredients. Stir until just combined. Do not overmix.
4Grease a 9x5 inch loaf pan. Pour the batter into the prepared pan. Cover tightly with a lid or aluminum foil.
5Place the loaf pan in a large pot with a tight-fitting lid. Add enough boiling water to the pot to come halfway up the sides of the loaf pan. Cover the pot and steam over medium-low heat for 4 hours, or until a toothpick inserted into the center comes out clean. Check the water level periodically and add more boiling water as needed.
6Remove the loaf pan from the pot and let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve.