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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
:10 |
Total Time: |
2:10 |
Ingredients: |
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1 cup yellow corn meal
1 cup whole rye flour
1 cup whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3/4 cup dark molasses
2 cups buttermilk
2 tbsp. melted shortening
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Directions:
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Sift corn meal, rye flour, wheat flour, baking soda, baking powder and salt with a whip.
Then add liquid ingredients and mix well until blended.
Spoon batter in to 2 to 3 well greased 1 pound coffee cans, 2/3 full in each can.
Cover each can with wax or foil and seal tightly.
Place cans in a crock pot filled with water, making sure the water does not exceed the top rim of the cans, place cover on crock pot and steam on high for 2 hours.
Cool down for a few minutes then remove bread from cans with a butter knife, the way I do it is to open the other in of the can with a can opener and slide the lid in to get the bread out from the other end.
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The original Boston steamed brown bread
For raison bread add 3/4 cup of raisons.
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