Boston Brown Bread-Traditional Steam/Bake Method

Boston Brown Bread

Makes 2 loaves

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Ingredients:

1 cup stone-ground rye flour

1 cup stone-ground corn meal

1 cup stone-ground graham flour (whole wheat)

1/2 tsp. baking soda

4 tsps. baking powder

1 tsp. salt

3/4 cup molasses

1 3/4 cup 2 % milk

1 cup raisins

Directions:

Butter and flour the inside of 2 (1 pound) coffee cans.  Place a rack or trivet in the bottom of a large kettle.  Fill kettle with water and bring to a boil.  Meanwhile, in a large bowl combine dry ingredients and whisk to combine.  In a separate bowl, combine molasses and milk; add to dry ingredients and mix well.  Fold in raisins.  Fill coffee cans 2/3 full; cover with aluminum foil and secure with cooking twine or a thick rubberband. Place cans on trivet in kettle. Water should come up about 1/2 way up the side of the cans.  Place lit on the kettle, keep water at a simmer, and steam bread for 3 hours.  Remove from kettle and remove foil covers.  Place cans in a 300༠F oven for 10 minutes to “dry”.  Allow to cool. With a butter-knife, carefully loosen bread from sides of can, remove and slice.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer

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