*  Exported from  MasterCook  *

                                  AAKTAY

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.
 


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