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Boston Cornmeal Brown Bread Recipe
|All purpose flour/Bread flour||2 Cup (32 tbs)|
|Yellow cornmeal||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Lite salt||1⁄2 Teaspoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Low fat buttermilk||1 1⁄3 Cup (21.33 tbs)|
|Dark molasses||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3589 Calories from Fat 196
% Daily Value*
Total Fat 21 g32.1%
Saturated Fat 0.85 g4.3%
Trans Fat 0 g
Cholesterol 6.2 mg
Sodium 3127.8 mg130.3%
Total Carbohydrates 786 g262.1%
Dietary Fiber 34.6 g138.3%
Sugars 249.9 g
Protein 63 g126.1%
Vitamin A 0.4% Vitamin C 12.1%
Calcium 177.8% Iron 283.8%
*Based on a 2000 Calorie diet
In a large bowl, sift together flour, cornmeal, soda, and salt.
In a small bowl combine skim milk, buttermilk, and molasses.
Gradually add milk mixture to flour mixture and beat with a spoon until well combined.
Stir in raisins.
Pour mixture into coffee cans filling each about 2/3 full.
Tightly tie pieces of heavy aluminum foil over top of each can.
Place cans on rack in deep kettle.
Add boiling water to kettle to come halfway up sides of cans.
Steam 2 1/2 - 3 hours.
Add more boiling water to kettle as needed to maintain level around cans.
Remove cans to a wire rack, and cool about 5 minutes.
Remove loaves and cut in slices.