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Boston Brown Bread

WholeFood.Chef's picture
  Whole wheat flour 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)
  Stone ground corn meal 1 Cup (16 tbs)
  Low-sodium baking powder 3 Teaspoon
  Sea salt 1 Teaspoon
  Unsulfured molasses 1⁄4 Cup (4 tbs)
  Sweet milk/2 cups buttermilk 1 3⁄4 Cup (28 tbs)
  Raisins/1 cup pecans 1 Cup (16 tbs)

Mix the dry ingredients.
Blend the molasses and the milk.
Add to the dry ingredients and mix well.
Add the raisins and the nuts.
Fill 3 well-oiled number 2 cans 1/4 full.
Cover with oiled foil and secure with string.
Place on a trivet in a kettle with enough boiling water to cover cans half-way up.
Place cover on kettle.
Add boiling water when necessary.
Steam for 3 1/2 hours.
To unmold, place in cold water for a few seconds before turning out of can.
Cool on rack.
Slice and serve with butter.

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Boston Brown Bread Recipe