Aaktay Recipe
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Ingredients : Aaktay Recipe
KLINGON STEAMED BREAD
1 cup White cornmeal
1 cup Whole wheat flour
1/2 cup All-bran cereal
1 tsp Cinnamon
1/2 tsp Ginger
3/4 tsp Salt
1 1/2 tsp Baking soda
1/2 cup Walnuts, chopped
1/2 cup Dates, chopped
2/3 cup Powdered skim milk
1 1/2 cups Buttermilk
1/2 cup Honey
1/2 Orange, unpeeled
1 cup 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.
Converted by MC_Buster.
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