Boston Cornmeal And Rye Abrown Bread Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| 2 teaspoons cider or white vinegar | ||
| 1/2 cup dark molasses | ||
| Raisins | 2/3 Cup (16 tbs) | |
| 1 cup whole-wheat flour | ||
| Cornmeal | 1 Cup (16 tbs) | |
| Rye flour | 1 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
Directions
Butter the insides of 2 coffee cans.
Sour the milk by stirring the vinegar into it and letting it stand for 10 minutes.
Put the milk in a large bowl with the molasses and whisk to blend.
Add the raisins.
In another bowl, mix the remaining dry ingredients.
Add the dry ingredients to the milk mixture in 3 portions, blending after each.
Divide the batter between the coffee cans.
Put a buttered piece of wax paper on top of the batter in each mold and top each can with a tent of foil held on by a large rubber band.
Put the molds in a large pan.
If you have a flat rack, put it under the molds.
Add hot water to reach three-quarters of the way up the sides of the molds; if the molds begin to float, you have too much water.
Bring the water to a simmer, cover with the lid, and steam the bread for 2 hours.
(Watch that the water doesn't evaporate or boil fast enough to tip the molds.
An occasional peek should do.) The bread is done when a cake tester inserted in the center comes out dry.
Lay the molds on their sides on a wire rack.
When the molds are cool enough to handle, remove the bottom end of each can with a can opener, run a spatula around the bread inside, and gently push it out of the mold.
Finish cooling the breads on the wire rack.
Sour the milk by stirring the vinegar into it and letting it stand for 10 minutes.
Put the milk in a large bowl with the molasses and whisk to blend.
Add the raisins.
In another bowl, mix the remaining dry ingredients.
Add the dry ingredients to the milk mixture in 3 portions, blending after each.
Divide the batter between the coffee cans.
Put a buttered piece of wax paper on top of the batter in each mold and top each can with a tent of foil held on by a large rubber band.
Put the molds in a large pan.
If you have a flat rack, put it under the molds.
Add hot water to reach three-quarters of the way up the sides of the molds; if the molds begin to float, you have too much water.
Bring the water to a simmer, cover with the lid, and steam the bread for 2 hours.
(Watch that the water doesn't evaporate or boil fast enough to tip the molds.
An occasional peek should do.) The bread is done when a cake tester inserted in the center comes out dry.
Lay the molds on their sides on a wire rack.
When the molds are cool enough to handle, remove the bottom end of each can with a can opener, run a spatula around the bread inside, and gently push it out of the mold.
Finish cooling the breads on the wire rack.
Chef
