Rye n' Injun Bread from the Little House Cookbook

Name: Rye n'' Injun Bread from the Little House Cookbook Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 16
Ingredients: 1 1/2 c. corn meal; 1 1/2 c. rye flour; 2 tsp. baking soda; 1 stp salt; 2 eggs; 3/4 c. molasses; 1 c. buttermilk

Minutes to Prepare: 30
Minutes to Cook: 180

Number of Servings: 16

Ingredients

1 1/2 c. corn meal1 1/2 c. rye flour2 tsp. baking soda1 stp salt2 eggs3/4 c. molasses1 c. buttermilk

Directions

In a large bowl, mix flours, baking soda and salt. In a seperate bowl, mix eggs, molasses and buttermilk. Pour liquid ingredients into dry ingredients and stir until well mixed. Do not beat. Grease a 9x13" pan. Put mixture in pan. Fill another 9x13" pan with water and put on bottom rack of oven. Preheat oven to 200 degrees. Bake at 200 degrees for 3-4 hours. Cut into 16 pieces. Serve hot or cold. Great with butter and/or honey. Makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user RELOUDEN.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 132.7
Total Fat: 1.1 g
Cholesterol: 27.2 mg
Sodium: 332.6 mg
Total Carbs: 29.0 g
Dietary Fiber: 1.4 g
Protein: 2.8 g

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Member Reviews

MIELMANI
Is it possible to make this recipe substituting honey or brown sugar? I live abroad, and the molasses here is so bitter you wouldn't believe it! - 11/25/15