Blue Corn Pan Bread

Blue Corn Pan Bread


3 cups water
2 cups blue cornmeal (yellow may be used)
1 cup cornmeal (yellow)
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar


  1. Wash hands with soap and water.
  2. Preheat oven to 300 degrees. Line 8×8 inch cake pan with foil.
  3. Bring water to boil in a large pot. Add each ingredient, one at a time.
  4. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil.
  5. 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. 

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