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Boston Brown Bread




Source of Recipe


Internet


List of Ingredients




1 cup rye flour
1 cup yellow cornmeal
1 cup graham flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup unsulphured molasses
2 cups buttermilk
1 cup seedless raisins


Recipe



If you are steaming the bread: Place a rack in a large pot. Pour in enough water to cover the rack by one inch. Bring the water to a boil. Butter two 1 pound coffee cans or a 9x5 loaf pan. Tear off enough aluminum foil to cover the pan or cans and butter heavily. If you are baking the bread: Preheat oven to 350 degrees. Butter a 9x5 loaf pan and a length of foil to cover it. Sift the rye flour, cornmeal, graham flour, and salt into a large bowl. In a small bowl mix the baking soda with the molasses until it turns foamy. Mix in the buttermilk until well blended. Pour the molasses mixture into the flour mixture and mix well. Fold in the raisins. Pour the batter into the pan or cans and cover very tightly. If you are steaming, place the cans on the wire rack above the boiling water and steam for 3 hours, adding additional water as needed. If baking, bake for 1 hour or until a toothpick inserted in the center comes clean.

Makes 2 round loaves or 1 rectangular loaf.