Boston Brown Bread
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
- 1/2 cup raisins
- 1/2 cup boiling water
- 1/2 cup rye flour
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 1 cup lukewarm buttermilk
- boiling water
Recipe
- 1 remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
- 2 thoroughly grease cans.
- 3 cut out 2 circles of waxed paper and place one in the bottom of each can.
- 4 put raisins in a bowl; add hot water.
- 5 let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
- 6 combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
- 7 in another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
- 8 pour buttermilk mixture into flour mixture; mix well.
- 9 fold in raisins until evenly distributed.
- 10 divide batter evenly between the two prepared cans.
- 11 cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
- 12 place a wire rack in the bottom of a large kettle with a lid.
- 13 place cans on rack.
- 14 pour in enough boiling water to come halfway up the sides of the cans.
- 15 cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
- 16 bread is done when a wooden pick inserted in center comes out clean.
- 17 remove cans from water and remove the aluminum foil.
- 18 let bread cool to lukewarm before removing it from the cans.
- 19 if bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.
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