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Steamed Boston Brown Bread Recipe
|Rye flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||4⁄5 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Molasses||4⁄5 Cup (12 tbs)|
|Dark seedless raisins||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2829 Calories from Fat 136
% Daily Value*
Total Fat 15 g23%
Saturated Fat 0.88 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3729.7 mg155.4%
Total Carbohydrates 640 g213.3%
Dietary Fiber 56.2 g224.7%
Sugars 248.4 g
Protein 66 g132.7%
Vitamin A 0.5% Vitamin C 6.9%
Calcium 126.3% Iron 183.8%
*Based on a 2000 Calorie diet
Add a mixture of the buttermilk, molasses, and raisins; stir only enough to moisten the flour.
Pour an equal amount of batter into 3 well greased cans (18 to 20 ounces each).
Cover cans tightly with aluminum foil or baking parchment tied securely with string.
Steam 3 hours.
Remove cans from kettle; run a knife around inside of cans to loosen loaves and unmold onto wire rack.
Serve warm, or store the cooled loaves (wrapped in moisture-vaporproof material) in a cool place.