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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 325.0 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Boston Brown Bread calories by ingredient
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Boston Brown Bread

Submitted by: DANHENEHAN

Introduction

Boston brown bread is also called Third Bread because it uses one part each of three different grains.

This is another bread that molasses lovers really enjoy.
Boston brown bread is also called Third Bread because it uses one part each of three different grains.

This is another bread that molasses lovers really enjoy.

Number of Servings: 12

Ingredients

    1/2 cup raisins
    1/2 cup boiling water
    1/2 cup rye flour
    1/2 cup cornmeal
    1/2 cup all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup molasses
    2 tablespoons brown sugar
    1 cup buttermilk
    Boiling water

Directions

Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans. Thoroughly grease the inside of the cans. Cut out 2 circles of waxed paper and place one in the bottom of each can.

Put raisins in a bowl; add 1/2 cup boiling water. Let stand 15 or 30 minutes to plump; drain well and pat dry with paper towels. Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed. In another bowl, combine molasses, brown sugar and lukewarm buttermilk; stir to mix. Pour buttermilk mixture into flour mixture; mix well. Fold in raisins until evenly distributed. Divide batter evenly between the two prepared cans. Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss) . Place a wire rack in the bottom of a large kettle with a lid. Place cans on the rack. Pour in enough boiling water to come halfway up the sides of the cans. Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed. (Caution: do not get so much water in kettle that the can floats and tips over getting water in you can) Bread is done when a wooden pick inserted in center comes out clean. Remove cans from water and remove the aluminum foil. Let bread cool to lukewarm before removing it from the cans. If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.

Serving Size: 12 1/2inch slices

Number of Servings: 12

Recipe submitted by SparkPeople user DANHENEHAN.






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