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Boston Brown Bread

chef.jackson's picture
Ingredients
  Corn meal 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Molasses 3⁄4 Cup (12 tbs)
  Sour milk/Buttermilk 2 Cup (32 tbs)
  Raisins 1 Cup (16 tbs)
Directions

In large bowl, combine corn meal, rye flour, soda, and salt; add wheat flour.
In small bowl, stir molasses into sour milk; add to dry ingredients, a little at a time.
Stir just enough to blend.
Add raisins.
Spoon into two greased (1 -lb.) coffee cans.
Cover with foil; tie.
Place cans on metal rack in bottom of slow-cooking pot.
Pour 2 cups hot water around cans.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove cans from pot.
Let stand 5 to 10 minutes.
Turn bread out on cooling rack.
Serve warm with butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Slow Cooked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes

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