boston brown bread
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.
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup rye flour
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark molasses
- 1 cup buttermilk
How To Make boston brown bread
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Step 1Bring a large pot of water to a boil.
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Step 2Mix dry ingredients together in a large bowl. Add molasses and buttermilk* and blend well.
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Step 3Spray 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.
-
Step 4Place 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.
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Step 5Remove from mold. To cut while hot, take a string around the bread, crossing and pulling the ends.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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