Boston Brown Bread

Name: Boston Brown Bread
Yield: Makes 2 small loaves
Cuisine: American
Ingredients: 3 oz (75 g) cornmeal (polenta); 1 teaspoon (5 ml spoon) bicarbonate of soda; ½ pint (300 ml) buttermilk; ½ oz (15 g) butter, melted; 6 tablespoons (6 X 15 ml spoon) black treacle or molasses; 1 teaspoon (5 ml spoon) salt; 2½ oz (65 g) rye flour; 2 oz (50 g) raisins; 2½ oz (65 g) 100% wholewheat flour

Preparation info

Makes
2
small loaves

Difficulty
Medium

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

Steamed brown bread served piping hot with Boston Baked Beans was a staple food of Massachusetts and the other colonies, and continues to be enjoyed today. It should be made from two kinds of flour, meal and molasse, which was brought from the West Indies by the New England traders. It is a wonderful and nutritious combination.

Ingredients

½ pint (300 ml) buttermilk
6 tablespoons (6 X 15

Americas
United States
Bread
Vegetarian

Method

Select two empty food cans, approximately 3¼ X 4¼ inches (8 X 11 cm) in size. Wash, dry and grease the bottom and sides thoroughly. Cut out rounds of greaseproof paper and line the bottoms.

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