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Steamed Boston Brown Bread Recipe
|Whole wheat flour||1 Cup (16 tbs), unsifted|
|Rye flour||1 Cup (16 tbs), unsifted|
|Corn meal||1 Cup (16 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Molasses||3⁄4 Cup (12 tbs)|
|Sour milk/Buttermilk||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2672 Calories from Fat 305
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 15.7 g78.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5592.9 mg233%
Total Carbohydrates 530 g176.6%
Dietary Fiber 49.5 g198%
Sugars 200.9 g
Protein 82 g163.2%
Vitamin A 0.5% Vitamin C 4.8%
Calcium 201.3% Iron 160.4%
*Based on a 2000 Calorie diet
Stir in the molasses and sour milk.
Fill a greased or oiled 2 qt covered brown bread or pudding mold 2/3 full, then cover closely.
Set the mold on a rack in a large kettle.
Pour in boiling water to half the depth of the mold.
Cover tightly and steam 31/2 hrs., on top of the range, keeping water boiling throughout entire cooking period, and replenishing it with boiling water if needed.
When done, remove from water, take off the lid, run a spatula between the bread and mold to loosen it, then invert on a cake cooler.
1 c seeded raisins may be added to dry ingredients.