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
- 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.