Steamed Brown Bread With Currants And Walnuts

crockpot, low fat

1/2 cup All-purpose flour
1/2 cup Whole-wheat flour
1/2 cup Yellow cornmeal
3/4 teaspoon Ground cinnamon
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Low-fat buttermilk
1/3 cup Molasses
1/2 cup Dried currants
2 tablespoons Chopped walnuts

x Vegetable cooking spray Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings. CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg. Source: COOKING LIGHT magazine, 9/95. MealMaster format by iRis gRayson.