Aaktay Bread

Qty	Unit	Ingredient
1	cup	White Cornmeal
1	cup	Whole-wheat Flour
1/2	cup	Bran cereal
1	teaspoon	Ground Cinnamon
1/2	teaspoon	Ground Ginger
3/4	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1 1/2	teaspoons	Baking Soda	Baking Soda Baking Soda is also known as sodium bicarbonate and bicarbonate of soda. Its a leavening agent used in many baked goods, such as cookies, cakes and muffins. You can store baking soda unopened, at Read more...
2/3	cup	Powdered milk
1/2	cup	Walnuts » chopped	Walnuts Walnuts - pronounced 'WAWL-nuhts' are the edible seeds of trees belonging to the genus Juglans. They are known for their wrinkled, brain-like appearance. These nuts have a earthy flavor and are encased in Read more...
1/2	cup	Dates » chopped
1/2	medium	Orange » unpeeled, cubed	Orange Orange - pronounced: OR-inj, is a vibrant, round citrus fruit known for its bright orange skin, which is slightly textured. Inside, they are divided into segments that are juicy and range from sweet Read more...
1 1/2	cups	Buttermilk
1/2	cup	Honey	Honey Honey - pronounced 'HUHN-ee' is a sweet substance produced by bees from the nectar of flowers. It's a natural sweetener that has been used for thousands of years, not just for its sweetness Read more...
1	cup	Rhubarb » finely chopped

Prep Time	Process Time	Overall Time
30 Minutes	1 Hour 30 Minutes	2 hours

Directions:

- You will also need 2 - 37 ounce, clean, empty cans.
- Coat the cans with your favorite cooking spray.

1. In a large bowl, mix together white cornmeal, whole wheat flour, bran cereal, cinnamon, ginger, salt, baking soda, powdered milk, walnuts and dates. Set aside.

2. Wash and cut the orange in half. Cube that half orange and remove all seeds.

3. Place the cubed orange, buttermilk and the honey in a blender and pulse until the orange cubes are chopped into little bits.

4. Add the buttermilk mixture, together with the finely chopped rhubarb, to the dry ingredients and mix well.

5. Pour into previously greased cans, filling each can no more than two-thirds full.

6. Cover the filled cans with aluminum foil, and secure the foil with a rubber bands.

7. Place them in a large pot, on a rack so they are not touching the bottom of the pot.

8. Pour in hot water until the bottom 2 inches of the cans are covered.

9. 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.

10. Check the pot occasionally to make sure that there is enough water.

11. At the end of 1 1/2 hours, check with a skewer, right through the foil.

12. If it does not come out clean, cook for another 1/2 hour and recheck.

13. When the loaves are done, take the hot cans out of the pot.

14. Set aside to cool slightly.

15. When you are ready to serve, shake the loaf out onto a breadboard and slice it.

16. Serve warm with butter or cream cheese.

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