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Boston Brown Bread Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Stone ground corn meal||1 Cup (16 tbs)|
|Low-sodium baking powder||3 Teaspoon|
|Sea salt||1 Teaspoon|
|Unsulfured molasses||1⁄4 Cup (4 tbs)|
|Sweet milk/2 cups buttermilk||1 3⁄4 Cup (28 tbs)|
|Raisins/1 cup pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4109 Calories from Fat 536
% Daily Value*
Total Fat 60 g92.6%
Saturated Fat 30.2 g151.2%
Trans Fat 0 g
Cholesterol 182 mg
Sodium 2363 mg98.5%
Total Carbohydrates 840 g280.1%
Dietary Fiber 60.8 g243.4%
Sugars 446.2 g
Protein 95 g189.9%
Vitamin A 29.1% Vitamin C 30.1%
Calcium 253.4% Iron 159.4%
*Based on a 2000 Calorie diet
Blend the molasses and the milk.
Add to the dry ingredients and mix well.
Add the raisins and the nuts.
Fill 3 well-oiled number 2 cans 1/4 full.
Cover with oiled foil and secure with string.
Place on a trivet in a kettle with enough boiling water to cover cans half-way up.
Place cover on kettle.
Add boiling water when necessary.
Steam for 3 1/2 hours.
To unmold, place in cold water for a few seconds before turning out of can.
Cool on rack.
Slice and serve with butter.