Boston Brown Bread
Whole Grain Recipe
Home made Boston brown bread is the best. Once you prepare this dish you will never again buy brown bread in a can at the supermarket!
1 cup rye flour
1 cup cornmeal
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup molasses
2 cups buttermilk
1 cup dark seedless raisins
Place all the dry ingredients in your electric mixing bowl and mix well with your machine. Add the liquid ingredients and blend well.
Grease three 1-pound coffee cans or large fruit-juice cans and place 1/3 of the batter in each. Cover each with wax paper and then aluminum foil. Tie each with a bit of string so that the foil is sealed.
Place a cake rack in the bottom of a large soup pot and place the cans on the rack. Add enough boiling water to come 1/3 up the side of the cans. Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2-1/2 hours. Check the water level now and then as you will need to add more water.
Remove the cans from the kettle and allow to cool just a bit. Take out the bread and serve sliced with butter. This bread is best when it is hot.
Bake cornbread until light brown and tester comes out clean, about 25 minutes. Cool cornbread in pan.
Break and crumble corn bread, spread in baking pan and allow to dry 24 hours before using to make stuffing.
Recipe Yields: 12 Servings Boston Brown Bread.
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