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Steamed Boston Brown Bread

Western.Chefs's picture
  Whole wheat flour 1 Cup (16 tbs), unsifted
  Rye flour 1 Cup (16 tbs), unsifted
  Corn meal 1 Cup (16 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Molasses 3⁄4 Cup (12 tbs)
  Sour milk/Buttermilk 2 Cup (32 tbs)

Combine the dry ingredients.
Stir in the molasses and sour milk.
Fill a greased or oiled 2 qt covered brown bread or pudding mold 2/3 full, then cover closely.
Set the mold on a rack in a large kettle.
Pour in boiling water to half the depth of the mold.
Cover tightly and steam 31/2 hrs., on top of the range, keeping water boiling throughout entire cooking period, and replenishing it with boiling water if needed.
When done, remove from water, take off the lid, run a spatula between the bread and mold to loosen it, then invert on a cake cooler.
Serve hot.
1 c seeded raisins may be added to dry ingredients.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2672 Calories from Fat 305

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 15.7 g78.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5592.9 mg233%

Total Carbohydrates 530 g176.6%

Dietary Fiber 49.5 g198%

Sugars 200.9 g

Protein 82 g163.2%

Vitamin A 0.5% Vitamin C 4.8%

Calcium 201.3% Iron 160.4%

*Based on a 2000 Calorie diet

Steamed Boston Brown Bread Recipe