Boston Cornmeal And Rye Abrown Bread Recipe
Ingredients
| 8 oz/225 g wholemeal flour | ||
| 4 oz/100 g cornmeal/maizemeal | ||
| Rye flour | 4 Ounce | |
| Salt | 1 Teaspoon | |
| Soda bicarbonate | 1 Teaspoon | |
| 1/4 pint/150 ml black treacle | ||
| 1/2 pint/300 ml buttermilk | ||
| 3 oz/75 g raisins | ||
Directions
Remove labels from four empty 1 lb/450 g rust-free food cans.
Sterilize the cans, dry and grease lightly.
Sieve wholemeal flour, commeal or maizemeal, rye flour, salt and bicarbonate of soda into a large bowl.
Stir in treacle and buttermilk to form a smooth batter.
Fold in raisins.
Half fill cans with batter and cover open end with greaseproof paper.
Place in pan with enough water to come halfway up sides of tins.
Cover pan, bring to boil, simmer for 2-2 1/2 hrs.
Turn out bread and serve warm with butter.
Sterilize the cans, dry and grease lightly.
Sieve wholemeal flour, commeal or maizemeal, rye flour, salt and bicarbonate of soda into a large bowl.
Stir in treacle and buttermilk to form a smooth batter.
Fold in raisins.
Half fill cans with batter and cover open end with greaseproof paper.
Place in pan with enough water to come halfway up sides of tins.
Cover pan, bring to boil, simmer for 2-2 1/2 hrs.
Turn out bread and serve warm with butter.
Chef
