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Boston Cornmeal And Rye Abrown Bread

Western.Chefs's picture
  Wholemeal flour 8 Ounce (225 Gram)
  Cornmeal/Maize meal 4 Ounce (100 Gram)
  Rye flour 4 Ounce (100 Gram)
  Salt 1 Teaspoon
  Soda bicarbonate 1 Teaspoon
  Black treacle 1⁄4 Pint (150 Milliliter)
  Buttermilk 1⁄2 Pint (300 Milliliter)
  Raisins 3 Ounce (75 Gram)

Remove labels from four empty 1 lb/450 g rust-free food cans.
Sterilize the cans, dry and grease lightly.
Sieve wholemeal flour, commeal or maizemeal, rye flour, salt and bicarbonate of soda into a large bowl.
Stir in treacle and buttermilk to form a smooth batter.
Fold in raisins.
Half fill cans with batter and cover open end with greaseproof paper.
Place in pan with enough water to come halfway up sides of tins.
Cover pan, bring to boil, simmer for 2-2 1/2 hrs.
Turn out bread and serve warm with butter.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2208 Calories from Fat 114

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3583.5 mg149.3%

Total Carbohydrates 488 g162.6%

Dietary Fiber 64.7 g258.9%

Sugars 133.3 g

Protein 69 g138.2%

Vitamin A 0.7% Vitamin C 3.3%

Calcium 85.1% Iron 262.2%

*Based on a 2000 Calorie diet

Boston Cornmeal And Rye Abrown Bread Recipe