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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 24 |
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Passed down from my Brother in Laws family who are from Boston the recipe has been in the family since the 1800, made the colonial way full of rich flavor and tradition goes great with my recipe for Boston Baked Beans Ingredients:
1 cup sifted rye flour |
1 cup whole wheat flour |
1 cup cornmeal |
1 teaspoon baking powder |
1 teaspoon soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon allspice. |
2 cups buttermilk |
1 cup raisins |
3/4 cup dark molasses |
Directions:
1. This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames).
2. 1) Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice.
3. 2) Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well.
4. 3) Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed).
5. 4) Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more).
6. 5) Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can.
7. 6) Wrap; store overnight. Makes 4.
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