Boston Brown Bread

Speaking of things in a can, I thought Boston Brown Bread only came in a can. I guess if I had thought about it I would have realized that it couldn’t have originated there. In any case, this steamed bread can be cooked in empty cans, (empty 1 lb. coffee cans work well) or those nice bread molds that Pampered Chef sells, or just about any mold you can dream up. This very healthy bread is best served with a nice bit of cream cheese spread on top in my opinion.

Boston Brown Bread

1 cup corn meal
1 cup whole rye flour
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt
¾ cup molasses or sorghum
2 cups buttermilk
½ cup seedless raisins

Spoon corn meal and the flours into cup to measure and turn into sifter. Add soda and salt and sift into 3-qt mixing bowl. Return bran remaining in sifter to mixture and stir well.

Combine molasses and buttermilk, add to the dry ingredients, and stir until dry ingredients are just dampened, then beat hard for a minute. With the last few stirs, add the washed and dried raisin. Pour batter into well-buttered molds, filling them â…” full. Put on lids (or use aluminum foil to cover). Steam for 50 to 60 minutes, or until springy when pressed and no longer sticky. To improvise a steamer, set a rack in the bottom of a deep kettle, cover the bottom with boiling water, and place molds on the rack; cover tightly. Replenish water as it boils away. Cool in the molds for a few minutes; then turn out and serve warm. Makes enough for three 2½ cup molds-10 to 12 servings.

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