Boston Brown Bread
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
3 loaves
ingredients
- 236.59 ml cornmeal
- 236.59 ml graham flour or 236.59 ml whole wheat flour
- 236.59 ml rye flour
- 4.92 ml baking soda
- 4.92 ml salt
- 177.44 ml molasses
- 354.88 ml buttermilk or 354.88 ml sour milk
directions
- Mix and sift dry ingredients together very well.
- Stir in remaining ingredients.
- Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter.
- Place the cans on a rack in a large kettle; add warm water to half the height of the can.
- Cover the kettle and let the water come to the boil.
- Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level.
- Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top.
- Remove from the cans immediately and serve hot with baked beans.
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Reviews
-
This was delicious and so easy. The only problem was that there was no way the batter could fit in a 1-lb. coffee can, so next time I'll reduce everything by 1/3 (fortunately, I have a 1/3 teaspoon measuring spoon). I used stone-ground graham flour and yellow corn meal from Kenyon's in Rhode Island and I used 1/2 cup light/1/4 cup dark molasses. I let it simmer the entire 2 hours (I might go a bit less next time) and it popped right out of the can with no trouble whatsoever. For what it's worth, I covered it with the can's lid and didn't bother baking it afterwards.
RECIPE SUBMITTED BY
Molly53
United States