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Boston Brown Bread

  Whole wheat flour 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Baking soda 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Dark molasses 3⁄4 Cup (12 tbs)
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Seedless raisins 1 Cup (16 tbs)
  Hot water 2 Cup (32 tbs)

1) Combine together the rye flour and whole wheat in a large bowl along with the baking soda, cornmeal and salt.
2) In the center of the mixture, make a well and pour in the buttermilk, molasses and raisins.
3) Stir well till all the ingredients are combined together.
4) Butter a 2-quart mold, flour it and fill it with the batter. Ensure that the batter does not fill more than 2/3rd of the mold.
5) With a foil, cover the mold and tie with string.
6) On a trivet in the bottom of a slow cooker, set the mold.
7) Into the cooker, pour hot water.
8) Cover the cooker and cook on HIGH for 3 to 4 hours, till the top is dry and has receded from the mold-€™s edges.
9) Let the bread cool on a rack for about 10 minutes.

10) Transfer the bread to a serving plate and serve warm or cold. If preferred, slice the bread before serving it.

Recipe Summary

Difficulty Level: 
Slow Cooked
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
240 Minutes
Ready In: 
245 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2804 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5747.2 mg239.5%

Total Carbohydrates 622 g207.3%

Dietary Fiber 56.2 g224.6%

Sugars 235.1 g

Protein 62 g123.7%

Vitamin A 0.5% Vitamin C 6.9%

Calcium 147.7% Iron 254%

*Based on a 2000 Calorie diet

Boston Brown Bread Recipe