Boston Brown Bread Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Rye flour | 1 Cup (16 tbs) | |
| Corn meal | 1 Cup (16 tbs) | |
| 3 teaspoons low-sodium baking powder | ||
| Sea salt | 1 Teaspoon | |
| 1/4 cup unsulfured molasses | ||
| 1 3/4 cups sweet milk or 2 cups buttermilk | ||
| 1 cup raisins and or 1 cup pecans | ||
Directions
Mix the dry ingredients.
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.
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.
Chef
