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Steamed Boston Brown Bread

Western.Chefs's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Corn

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