Boston Brown Bread

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Until I went to work, my children had never tasted store bought bread. After

their first loaf of white stuff they thought I was trying to kill them. Go

figure. Here's one of my favorites.

 

Boston Brown Bread

 

1 cup whole wheat flour

1 cup rye flour

1 cup yellow cornmeal

11/2 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

2 cups buttermilk

¾ cup molasses (since this gives the flavor, I wouldn’t change)

2 tablespoons solid vegetable shortening, melted

1 cup dark, seedless raisins

 

Mix flours, cornmeal, baking powder, salt, baking soda in large bowl. Stir in

buttermilk, molasses, melted shortening, and raisins. Mix well.

 

Spoon batter into 4 well greased empty fruit or vegetable cans. (Actually

yes, I do recycle everything.) Cover with foil and tie with string. Place cans

on a rack in a large kettle. Pour in boiling water to come half way up sides of

cans. Cover and simmer for 2 ½ to 3 hours. Add more boiling water as

necessary to keep cans in boiling water half way up the cans. Remove from

kettle and remove foil. Cool in cans on rack for 10 minutes. Invert cans onto

rack. Note: If you have difficulty getting the loaves out, open the other end

of the can and slide the bread out. (Some cans aren’t built so that you can

do that, so in that instance, pierce the closed end to equalize pressure.)

Serve warm or slice leftover bread, toast.

 

Awesome (and traditional) with Boston Baked Beans (minus the pork ,bleah, yuk

ptooie.) Jeanne in Georgia

 

 

 

 

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