Prep 30 mins
Cook 2 hrs
Boston Brown Bread
Make and share this Boston Brown Bread recipe from Food.com.
- 1⁄2 cup raisins
- 1⁄2 cup boiling water
- 1⁄2 cup rye flour
- 1⁄2 cup cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup molasses
- 2 tablespoons brown sugar
- 1 cup lukewarm buttermilk
- boiling water
- Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
- Thoroughly grease cans.
- Cut out 2 circles of waxed paper and place one in the bottom of each can.
- Put raisins in a bowl; add hot water.
- Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
- Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
- In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
- Pour buttermilk mixture into flour mixture; mix well.
- Fold in raisins until evenly distributed.
- Divide batter evenly between the two prepared cans.
- Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
- Place a wire rack in the bottom of a large kettle with a lid.
- Place cans on rack.
- Pour in enough boiling water to come halfway up the sides of the cans.
- Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
- Bread is done when a wooden pick inserted in center comes out clean.
- Remove cans from water and remove the aluminum foil.
- Let bread cool to lukewarm before removing it from the cans.
- If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.
Someone sent me a bottle of molasses, something not very common in Israel. After an ingredient search, I decided to try out Chewman's recipe, and am very happy I did. recipe was fun to make in the fruit cocktail cans, and the bread was nice and yummy, even better the next day, toasted with lot of salted butter. We left out the raisins (kids don't like "bugs" in their food). I think the next time I might try it with caraway seeds. Good recipe, great bread!
Almost exactly like another recipe I've used (and don't want to retype), but it used whole wheat flour instead of all-purpose. My version made the raisins optional. Many thanks!