Title: Brown bread with maple cream
 Categories: Breads
      Yield: 9 Servings
 
    1/2 c  All-purpose flour
    1/2 c  Whole-wheat flour
    1/2 c  Yellow cornmeal
    1/4 c  Rye flour
    3/4 ts Baking powder
    1/2 ts Salt
    1/3 c  Dried cranberries or raisins
      1 c  Nonfat buttermilk
    1/3 c  Molasses
    1/2 c  Maple syrup; divided
           Vegetable cooking spray
      8 oz Neufchatel cheese; (1
           -package)
 
  Combine first 6 ingredients in a large bowl; stir well. Stir in dried
  cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry
  ingredients, stirring just until moistened.
  
  Pour batter into a 13-ounce coffee can heavily coated with cooking
  spray. Cover with aluminum foil; secure foil with a rubber band.
  
  Place can on a shallow rack in a large, deep stockpot; add enough
  water to pot to come halfway up sides of can, and bring to a boil.
  Cover pot, and steam bread in boiling water for 2 hours, adding
  boiling water as needed.
  
  Remove can from water; let bread cool in can on a wire rack for 10
  minutes. Remove bread from can.
  
  Combine Neufchatel cheese and remaining maple syrup; beat well with a
  mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon
  maple cream cheese).
  
  NOTES : Cut bread crosswise into 9 slices, and serve with maple cream
  cheese.
  
  Recipe