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 Aug 2, 2009
15 min
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