Boston Steamed Brown Bread
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Time
prep 0:10
total 2:10
Ingredients
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 |
0 Recipe Reviews
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Instructions
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.
Author's Comments
The original Boston steamed brown bread
For raison bread add 3/4 cup of raisons.
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