ONA Recipe Box -- Boston Brown Bread

This recipe has not changed much from the days of the Pilgrims. Once you prepare this dish you will never again buy brown bread in a can at the supermarket. This is a true fall treat, sliced and served warm with some low-fat cream cheese spread on top.

Makes 3 loaves    Back to ONA Recipe Box

Ingredients

1 cup rye flour
1 cup cornmeal
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup molasses
2 cups buttermilk
1 cup dark seedless raisins

Preparation Instructions

Place the oven rack on the lower-middle setting (not the lowest). Preheat the oven to 325 degrees.

Boil a kettle full of water. Grease three 1-pound coffee cans. Stir together dry ingredients. Add molasses and buttermilk. Blend well. Stir in raisins. Add 1/3 of the batter to each prepared coffee can.

Cover each coffee can with foil, shiny side down. Set the three cans in a large cake pan. Pour the hot water into the cake pan until it comes an inch or so up the sides of the cans. Carefully place the pan in the oven. Bake until a tester comes out clean (but not dry). Uncover cans and cool on wire rack for 5 minutes or so. Dump bread out of cans and serve right away, or cool completely for later use. Once completely cool, place bread back in cans, snap on the plastic lid, and store. (Lasts a couple of weeks stored in the refrigerator -- just dump out, slice, toast, and enjoy!)

Nutritional Analysis

Not available at this time.