Boston Brown Bread
By PutoPinoy on Tuesday, November 17, 2009 At
Tuesday, November 17, 2009
Ingredients:
Grease well 2 (1 pound) coffee cans. Place a rack of trivet in bottom of large kettle. Fill kettle with water and bring to boil. In large bowl combine dry ingredients. Combine molasses and milk; add to dry ingredients. Stir in raisins, if desired. Fill coffee cans about 2/3 full; cover with foil secured with rubber band.
Place cans on trivet in kettle. (Water should come about 1/2 way up sides of cans.) Put lid on kettle; keep water at simmer and steam bread 3 hours. Remove from kettle; remove foil covers and place cans in 300 degree oven for 10 minutes to "dry". Yield: 2 loaves.
- 1 c. stone-ground rye flour
- 1 c. stone-ground corn meal
- 1 c. stone-ground graham flour (whole wheat)
- 1/2 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 3/4 c. molasses
- 1 3/4 c. milk
- 1 c. raisins (optional)
Grease well 2 (1 pound) coffee cans. Place a rack of trivet in bottom of large kettle. Fill kettle with water and bring to boil. In large bowl combine dry ingredients. Combine molasses and milk; add to dry ingredients. Stir in raisins, if desired. Fill coffee cans about 2/3 full; cover with foil secured with rubber band.
Place cans on trivet in kettle. (Water should come about 1/2 way up sides of cans.) Put lid on kettle; keep water at simmer and steam bread 3 hours. Remove from kettle; remove foil covers and place cans in 300 degree oven for 10 minutes to "dry". Yield: 2 loaves.
