Boston Brown Bread

Name: Boston Brown Bread
Yield: Makes 8 to 10 servings
Ingredients: 1 c. yellow cornmeal; 2 c. buttermilk; 1 c. rye flour; ¾ c. molasses; 1 tsp. salt; 2 tsp. baking soda; 1 c. flour

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Traditional escort for baked beans

Ingredients

1 c. rye flour
1 c. yellow cornmeal
1 c.

Vegetarian
Bread

Method

Mix dry ingredients; stir in molasses and buttermilk, mixing well, but do not beat. Fill 1½-qt. mold two thirds full.
Cover with tight-fitting lid or aluminum foil. Place on rack in tightly covered kettle, containing a small amount of boiling water; steam 3 to 3½ hours, or until wooden pick inserted in center comes out clean. Keep water boiling over low heat thro