1/2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Yellow cornmeal
1/4 c Rye flour
3/4 ts Baking powder
1/2 ts Salt
1/3 c Dried cranberries or raisins
1 c Nonfat buttermilk
1/3 c Molasses
1/2 c Maple syrup; divided
Vegetable cooking spray
8 oz Neufchatel cheese; (1
-package)
Combine first 6 ingredients in a large bowl; stir well. Stir in dried
cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry
ingredients, stirring just until moistened.
Pour batter into a 13-ounce coffee can heavily coated with cooking spray.
Cover with aluminum foil; secure foil with a rubber band.
Place can on a shallow rack in a large, deep stockpot; add enough water to
pot to come halfway up sides of can, and bring to a boil. Cover pot, and
steam bread in boiling water for 2 hours, adding boiling water as needed.
Remove can from water; let bread cool in can on a wire rack for 10 minutes.
Remove bread from can.
Combine Neufchatel cheese and remaining maple syrup; beat well with a
mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon
maple cream cheese).
NOTES : Cut bread crosswise into 9 slices, and serve with maple cream
cheese.
Yields
9 Servings