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Boston Brown Bread

  • 1 cup rye meal
  • 1 cup granulated corn meal
  • 1 cup Graham flour
  • 3/4 tablespoon soda
  • 1 teaspoon salt
  • 3/4 cup molasses
  • 2 cups sour milk, or 1 3/4 cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread in rising might force off cover. Mold should never be filled more than 2/3 full. A melon-mold or one-pound baking powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold, cover closely, and steam, adding as needed, more boiling water.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min


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