Boston Brown Bread

Melody U.

By
@ElfiePoo

Another recipe given to me by a local lobster fisherman's wife. Since coffee no longer comes in a 1 lb can, I just use a 4 cup steamed pudding mold. Raisins are, apparently, a traditional part of this bread, but she didn't like them and neither do we.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1/2 c
rye flour
1/2 c
cornmeal
1/2 c
whole wheat flour
1 tsp
baking soda
1/2 tsp
salt
1/2 c
dark molasses
1 c
buttermilk

Directions Step-By-Step

1
Bring a large pot of water to a boil.
2
Mix dry ingredients together in a large bowl. Add molasses and buttermilk* and blend well.
3
Spray a 1# coffee can (or 4 cup steamed pudding mold) with cooking spray and fill with batter. Cover tightly with foil and tie string or rubber band around the top. If pudding mold comes with a lid, use that.
4
Place mold in a deep kettle and add boiling water halfway up the mold. Cover and steam over moderate heat for 1 1/2 hours, replacing water as needed.
5
Remove from mold. To cut while hot, take a string around the bread, crossing and pulling the ends.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom