Monday, February 15, 2010

Boston Brown Bread

1 c. whole wheat flour
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses

Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.


APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.

BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean

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