Boston brown bread, from wayside inn, boston, mass
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | cup | Whole wheat or graham flour |
| 1 | cup | Rye flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | tablespoon | Water |
| ½ | cup | Molasses |
| 2 | tablespoons | Vinegar or lemon juice |
| Milk, see directions for amt | ||
| 1 | cup | Raisins |
| 2 | tablespoons | Flour, all purpose |
Directions
1. Combine cornmeal, whole wheat or graham, and rye flours and salt.
2. Stir baking soda into water in a medium size bowl; add molasses.
3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with molasses mixture. Stir liquids into dry ingredients until well mixed.
4. Combine raisins and flour in a small bowl; add to batter.
5. Pour batter into two well greased 1 quart molds or clean coffee cans.
Cover tightly with a double thickness of aluminum foil.
6. Place molds on a rack in a kettle. Add boiling water to come half way up around sides of molds. Cover kettle. Steam 3 hours, adding more boiling water as necessary, to keep proper level.
7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them.
cool loaves.
8. To serve: Purists say to slice bread with a string, never with a knife.
Posted to Digest bread-bakers.v096.n062 From: Marina <thecollector@...> Date: Sat, 7 Dec 1996 01:05:34 +0000