Blue Corn Pan Bread
This traditional Native American dish uses blue cornmeal and sprouted wheat. Many health benefits have been noted for different sprouted grains, and the ingredient can be purchased already sprouted or you can sprout the wheat on your own at home.
- 3 cups Water
- 2 cups Blue Cornmeal Yellow may be used
- 1 cup Cornmeal Yellow
- ¾ cup Raisins
- ½ cup Sprouted Wheat
- ⅓ cup Brown Sugar Packed
- Cake Pan 8×8 inch
- Large Pot
- Wash hands with soap and water.
- Preheat oven to 300 °F. Line 8×8 inch cake pan with foil.
- Bring water to boil in a large pot. Add each ingredient, one at a time.
- Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of aluminum foil.
- Bake for 2 hours. Bread is done when toothpick inserted in center comes out clean.
- To sprout wheat: Wash untreated wheat grains; drain, but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.
Keyword Blue Cornmeal, Brown Sugar, Raisins, Sprouted Wheat, Water, Yellow Cornmeal