Recipe

Steamy Boston Cannery Bread Recipe

	Jo_jo_ba / All my dishes 1 year, 9 months ago In spite of being called a bread, Boston brown bread is in many ways more like a pudding in the traditional meaning of the word; i.e. a boiled or steamed grain and fruit dish, formed by a mold, cloth or casings into a ball or loaf shape. It is the cl... More Prep:15m Cook:120m Servings:24	Jo_jo_ba
	sweet rye buckwheat grainy soft bready corny tart raisiny

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Ingredients

1/2 cup buckwheat flour

1/2 cup barley flour

1 cup dark rye flour

1 cup cornmeal

1/2 teaspoon salt

2 teaspoons baking soda

1 cup Thompson raisins

2 1/3 cups buttermilk

2/3 cup fancy molasses

Directions

Prepare a steamer apparatus (such as a pasta pot set) on top of the stove, and generously grease two 28oz tins.

Put all the dry ingredients into a mixing bowl.

Add the buttermilk and molasses, and mix well.

Divide the mixture equally into the prepared tins.

Put a layer of parchment paper, followed by a layer of aluminum foil, over the top, and hold it in place with string or a large elastic band.

Put the prepared tins or jars into the steamer, with water coming half-way up the sides of the tins.

Bring to a boil, and boil for 1 and 1/2 to 2 hours

Check the water level regularly, and add more boiling water if needed.

Remove from boiling water and cool in cans 15 minutes before unmoulding onto wire racks to cool completely.

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Comments

jo_jo_ba 1 year, 9 months ago said:
Amount Per Serving
Calories: 107.6
Total Fat: 0.6 g
Cholesterol: 0.9 mg
Sodium: 31.0 mg
Total Carbs: 24.3 g
Dietary Fiber: 2.0 g
Protein: 2.4 g