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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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