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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans. 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!
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