Boston Brown Bread Recipe
Summary
Preparation Time30 MinCooking Time3 Hr 0 Min
Ready In3 Hr 30 MinDifficulty LevelEasy
Ingredients
| Corn meal | 1 Cup (16 tbs) | |
| Rye flour | 1 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Molasses | 3/4 Cup (16 tbs) | |
| 2 cups sour milk or buttermilk | ||
| Raisins | 1 Cup (16 tbs) | |
Directions
In large bowl, combine corn meal, rye flour, soda, and salt; add wheat flour.
In small bowl, stir molasses into sour milk; add to dry ingredients, a little at a time.
Stir just enough to blend.
Add raisins.
Spoon into two greased (1 -lb.) coffee cans.
Cover with foil; tie.
Place cans on metal rack in bottom of slow-cooking pot.
Pour 2 cups hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove cans from pot.
Let stand 5 to 10 minutes.
Turn bread out on cooling rack.
Serve warm with butter.
In small bowl, stir molasses into sour milk; add to dry ingredients, a little at a time.
Stir just enough to blend.
Add raisins.
Spoon into two greased (1 -lb.) coffee cans.
Cover with foil; tie.
Place cans on metal rack in bottom of slow-cooking pot.
Pour 2 cups hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove cans from pot.
Let stand 5 to 10 minutes.
Turn bread out on cooling rack.
Serve warm with butter.
Chef
