Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 2 cups rye meal; 2 cups cornmeal; 2 cups whole wheat flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 1/3 cups dark molasses; 4 cups milk; 2 cups seedless raisins; 4 tablespoons unsalted butter; hot water; aluminum foil; butcher's kitchen twine, and one 16 oz. coffee can, empty and clean

12 ingredients

12 steps

Ingredients

2 cups rye meal
2 cups cornmeal
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups dark molasses
4 cups milk
2 cups seedless raisins
4 tablespoons unsalted butter
hot water
aluminum foil
butcher's kitchen twine, and one 16 oz. coffee can, empty and clean

Directions

1

Preheat oven to 375 F.
2

Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
3

In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
4

Stir in molasses and milk; add raisins and mix to blend.
5

Fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
6

Cover top of the can with foil and tie with butcher's twine to make it airtight.
7

Place can (or mold/baking dish) into a larger, deep baking dish.
8

Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
9

Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
10

To check if the bread is done, carefully remove twine and foil and stick a wooden skewer into the middle and pull it out.
11

If the Skewer is clean, the bread is done; if the bread needs additional cooking time, cover with new foil and twine and allow to steam until done.
12

Enjoy!