Boston Brown Bread

Boston Brown Bread is a mix of Rye and Whole Wheat combined with Molasses, buttermilk and raisins. It is a dark bread so full of flavour and actually steamed not baked.

Boston Brown Bread

This is a corn based bread and is cooked using the same method as the American Indians who originally taught it.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Bread, Dairy, Fruit

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 2 loaves

Calories: 2010kcal

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Ingredients

 

MetricImperial

• ▢ 2 cups buttermilk 500 ml
• ▢ 3/4 cup dark molasses 180 ml
• ▢ 3/4 cup seedless raisins 180 ml
• ▢ 1 cup rye flour 250 ml
• ▢ 1 cup whole wheat flour 250 ml
• ▢ 1 cup Yellow Corn Meal 250 ml
• ▢ 3/4 tsp baking soda 4 ml
• ▢ 1 tsp Salt 5 ml
• ▢ 1 tbsp butter softened, 15 ml

Instructions

• Beat the molasses and buttermilk vigorously together with a wooden spoon in a large bowl.
• Stir in the raisins.
• Combine the dry ingredients and mix them into the buttermilk mixture one cup at a time, stirring well after each addition.
• Thoroughly wash and dry two empty 28 oz (794 g) tin cans and coat the insides with the butter, using a pastry brush.
• Divide the batter evenly between the cans.
• Cover each can loosely with a circle of buttered wax paper and then with a circle of aluminum foil.
• The foil and waxed paper should be puffed up, like a chef’s hat.
• Tie the wax paper and foil in place with kitchen string.
• Place the cans in a large pot with enough boiling water to come about 3/4 of the way up the sides of the cans.
• Return the water to a boil, cover the pot tightly, and reduce the heat to low.
• Steam the bread for 2 hours and 15 minutes.
• Remove the wax paper and foil immediately and turn the bread out of the cans if you plan to serve it immediately.
• Or you can leave the bread in the cans with the foil and paper in place and steam it 10 to 15 minutes to reheat the loaves before serving at a later date.
• The cooked loaves, with the covers intact, can safely be kept in the refrigerator for a week to ten days.

Notes

Serve with warm butter for a superb flavour

Nutrition

Calories: 2010kcal | Carbohydrates: 444g | Protein: 45g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 2044mg | Potassium: 2908mg | Fiber: 44g | Sugar: 146g