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LOCATION: Recipes >> Breads Quick >> Boston Brown 02

Print this Recipe    Boston Brown 02

Boston Brown Bread

1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
1 cup buttermilk

Mix the rye flour, cornmeal, whole-wheat flour, baking soda, and
salt in a large bowl. Stir the dry ingredients with a fork to
lighten and mix. Add the molasses and milk and blend well. The
batter should be the consistency of pancake batter. Butter a 1-quart
pudding mold or a l-pound coffee can, and pour in the batter,
filling the mold no more than two-thirds full. Cover tightly (if
using a coffee can snugly fit aluminum foil on top) and place in
a deep kettle. Add boiling water halfway up the mold. Cover the
kettle and steam for about 1 1/2 hours, or until a broom straw
comes out clean when inserted in the middle of the bread. Remove
and cool on a rack. Serve warm.

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