dan - Wed, 06/16/2010 - 21:56
Aaktay (Klingon Steamed Bread)
- 1 c White cornmeal
- 1 c Whole-wheat flour
- 1⁄2 c all-bran cereal
- 1 t Cinnamon
- 1⁄2 t Ginger
- 3⁄4 t Salt
- 1-1⁄2 t 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 ½ 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 ½ 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.