*  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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