Coffee Can Boston Brown BreadContributed by: Marion CunninghamBoston Brown Bread is different from the other breads because it is cooked by steaming rather than baked in an oven. It has a wonderful, satisfying flavor and is traditionally served with baked beans.
Directions
Mix the rye flour, cornmeal, whole wheat flour, baking soda and salt in a large bowl. Stir with a fork to lighten and mix. Add the molasses and buttermilk, and blend well. The batter should be the consistency of pancake batter.
Butter a 1-quart pudding mold or a 13-ounce coffee can and pour in the batter, filling the mold no more than two-thirds full. Cover tightly with aluminum foil and place in a deep kettle. Add boiling water half-way up the mold. Cover the kettle and steam for about 1-1/2 hours over medium heat, or until a skewer comes out clean when inserted in the middle of the bread. Remove mold or can from kettle and cool on rack for 5 minutes. Then remove bread from the container and serve warm. Makes 1 loaf. |
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