Pressure Cooker Brown Bread

Pressure Cooker Brown Bread

What You Need:

1 C of yellow cornmeal
1 C of whole wheat flour
1 C rye flour
1 t of salt
4 t of baking powder
1/4 t of baking soda
1 3/4 C of milk
3/4 C of molasses
1 C of raisins

How to Make It:

Place the cornmeal, wheat and rye flour, salt, baking powder and baking soda into a mixing bowl.
Toss the dry ingredients together until well combined.
Stir together the milk and molasses in a separate bowl.
Alternating back and forth between the milk mixture and raisins add them to the flour mixture.
Stir after each addition.
Grease the bottom and sides of 2 bread pans well.
Fill both pans 2/3 full of the batter and cover tightly with foil.
Place both pans, if the cooker is large enough or one pan if not into the pressure cooker.
Remove the pressure regular and place the lid on the cooker.
Cook 15 minutes on low heat without using any pressure.
Replace the regular and bring the cooker up to 15 pounds of pressure on high heat.
Cook 30 minutes then allow the pressure to fall on its own.

Pressure cookers make very moist and delicious breads. Whether it is breads, puddings or custards remember to add the required amount of water as noted in your cooker instructions to ensure you have the right amount of steam for your food.

Makes 2 loaves

Whole Grain Corn Muffins

Ingredients:

(makes 12 muffins)

1 can (14.5oz) organic cream style corn
2 cups yellow cornmeal
1 cup buttermilk
2 large free range  eggs
8 tbsp butter, melted
1 cup whole grain flour
2 tsp baking powder
½ tsp baking soda
1 ½ tsp salt

Preheat oven to 450F and heat up a 12-cup muffin tin in the hot oven while making the muffin mix.

In a medium saucepan, heat the creamed corn and then stir in 1 cup of the cornmeal. The mixture should be very thick and stiff. Whisk in the buttermilk, then add the eggs. Again, whisk thoroughly, then add the melted butter.

In a medium bowl, mix the remaining cornmeal with the flour, salt, baking powder and baking soda. Add the wet ingredients into the dry ingredients and stir carefully until just combined.

Take the muffin tin out of the oven and either use muffin cases or lightly grease the tin. Fill the muffin mix evenly into the muffin cups and bake for about 15 minutes until golden brown.

Remove muffins and place on a wire rack to cool.

Serve with any soup or a delicious chili.

Whole-Wheat Breakfast Scones

Ingredients:

3 tbsp sucanat
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/3 cup butter
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Method:
Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!

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