Quick- Steamed Boston Brown Bread
Source of Recipe
Yankee Magazine via Wives with Knives
Recipe Link: http://www.wiveswithknives.net/2015/02/09/steamed-boston-brown-bread/?fbclid=IwAR0k3hhSy1HyQKkurYh4Yq6tmT2eq5w7AdluNeSK03NBcU5moYxfk7J7dTs
List of Ingredients
1 cup graham flour (or whole wheat flour if you prefer)
1 cup rye flour
1 cup yellow corn meal
1-1/2 teaspoons baking soda
¾ cup molasses
2 cups sour cream
1 cup dark raisins
Recipe
In a large mixing bowl whisk together dry ingredients. Add molasses and sour cream and stir until batter is smooth. Add raisins if desired.
Butter well the molds you will use. I used Pam for Baking on the tin soup cans and it worked very well. The bread slipped out easily. Add batter about half way up in the cans. Tap on the counter to be sure the batter settles without air holes. Cover the cans with buttered or Pam sprayed squares of foil and tie in place with heavy string.
Place the molds in a large steamer pot (I used my large Le Creuset Dutch Oven). Add water to the pot to about 2 inches (barely to the bottom of the molds) Bring the water to a boil and cover the pot with a tight fitting lid. Cook for about 2 hours until a toothpick inserted in the center of the loaves comes out clean. Remove molds to a cooling rack and let bread cool to lukewarm. Unmold and finish cooling on the rack.
This recipe makes 4 15-ounce cans of brown bread. You can make a larger loaf by using a larger can. You will have to adjust the steaming time. It could take up to 3 hours to properly cook a large loaf. Just test with a toothpick as you go along.
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