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Steamed Boston Brown Bread

Canadian.Recipes's picture
  Rye flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Molasses 3⁄4 Cup (12 tbs)
  Dark seedless raisins 1 Cup (16 tbs)

Mix the flours, cornmeal, baking powder, baking soda, and salt in a large bowl.
Add a mixture of the buttermilk, molasses, and raisins; stir only enough to moisten the flour.
Pour an equal amount of batter into 3 well greased cans (18 to 20 ounces each).
Cover cans tightly with aluminum foil or baking parchment tied securely with string.
Steam 3 hours.
Remove cans from kettle; run a knife around inside of cans to loosen loaves and unmold onto wire rack.
Serve warm, or store the cooled loaves (wrapped in moisture-vaporproof material) in a cool place.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2829 Calories from Fat 136

% Daily Value*

Total Fat 15 g23%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3729.7 mg155.4%

Total Carbohydrates 640 g213.3%

Dietary Fiber 56.2 g224.7%

Sugars 248.4 g

Protein 66 g132.7%

Vitamin A 0.5% Vitamin C 6.9%

Calcium 126.3% Iron 183.8%

*Based on a 2000 Calorie diet

Steamed Boston Brown Bread Recipe