Aaktay

Title:
Aaktay

Yield:
2 Servings

Categories:
Bread




Ingredients:




---------------------------KLINGON
STEAMED BREAD---------------------------


     1 c  White cornmeal


     1 c  Whole wheat flour


   1/2 c  All-bran cereal


     1 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini