Boston Brown Bread
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A home-kitchen version of boston brown bread, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 c. stone ground rye flour
- 1 c. stone ground corn meal
- 1 c. stone ground whole wheat flour
- 1/2 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 3/4 c. molasses
- 1 3/4 c. milk
- 1 c. raisins (optional)
Method
Grease well two 1 pound coffee cans.
Place a rack or trivet on the bottom of large pot.
Fill pot with water; bring to boil.
In large bowl, combine dry ingredients.
Combine molasses and milk; add to dry ingredients.
Stir in raisins.
Fill coffee cans 2/3 full; cover with foil and secure with rubber band.
Place cans on trivet in kettle.
(Water should come 1/2 up sides of can.)
Put lid on pot; keep water at simmer and steam bread 3 hours.
Remove from pot; remove foil covers.
Place cans in 300° oven for 10 minutes to "dry."
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