Wednesday, February 10, 2010

Boston Brown Bread

This is best made the night before. Wrap the bread in foil, freeze; reheat in the oven.

1 cup rye flour
1 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups buttermilk
3/4 cup dark molasses
1 cup raisins

Sift together rye flour, baking powder, baking soda, and salt; stir in cornmeal, whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and molasses; beat well.

Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans, labels removed. Cover tightly with foil.

Place on rack in deep pot on top of stove; add boiling water to a depth of 1-inch (cans should not be resting in water). Cover the pot and steam for 3 hours, adding more boiling water, when and if necessary. The bread is done when it has risen almost to fill the can and the center has puffed slightly. If center remains indented, steam 15 minutes or so more. Cool 10 minutes.

Remove bread by removing the bottom of the can. Push bread out of can.

Makes 4 loaves


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP