2 C all-purpose flour
1 C whole-wheat flour
2 t baking powder
1 t salt
2/3 C local honey
1 1/3 C low fat milk
4 T butter, melted
1 t grated orange peel
1 C grated carrots
1 C B&R Farms Dried Apricots, chopped
Sift together the all-purpose flour, baking powder and salt.
Add the whole-wheat flour and mix well with a fork.
In a large bowl beat the eggs until they are light and thick.
Add the honey, milk, butter and grated orange peel, beating to mix.
Stir in the grated carrots and chopped apricots.
Add the flour mixture and blend thoroughly but gently with a rubber spatula or wooden spoon.
Divide the batter between two buttered 13 oz coffee cans with a circle of buttered wax paper in the bottom.
Cover the tops with foil and secure tightly around cans with string or tape.
Place the cans on a trivet or cake rack in a large pot of boiling water, which should reach half-way up the cans.
Cover the pot tightly and let simmer (not boil) for 3 hours.
Remove the cans from the water and carefully remove their covers.
Place the cans in a preheated 300F oven for about 10 minutes to dry out the bread slightly.
Then let the cans sit on a rack for 15 minutes before sliding out the loaves.
Let bread cool on the rack.
This slices better the next day.