Boston Brown Bread

Boston Brown Bread Recipe:

Boston Brown Bread

Makes 2 loaves, 12 slices per loaf

1 cup yellow cornmeal
1 cup rye flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins (optional)
2 cups buttermilk
1/2 cup molasses

1. Lightly coat two 1-pound coffee cans with vegetable
cooking spray. Place a wire rack on the bottom of a
large stockpot or roasting pan with a tight-fitting
lid. Cut 2 pieces of string 24 inches long. Remove
the lid and fill the pot with enough hot water to
reach halfway up the sides of the empty cans. Tear
off two 6-inch pieces of aluminum foil and lightly coat
with vegetable cooking spray.

2. In a large bowl, place the cornmeal, rye flour,
whole wheat flour, baking powder, baking soda, salt
and (optional) raisins. Stir to mix.

3. In a medium bowl, blend the buttermilk and
molasses. Add all at once to the dry ingredients.
Stir only until moistened; the batter should be
slightly lumpy.

4. Pour the batter evenly into the prepared coffee
cans. Cover with the pieces of aluminum foil,
pressing the sides of the foil to the outsides of the
cans. Tie tightly with the string. Steam over low
heat, covered, for 1 3/4 to 2 hours, adding more water
if necessary to keep the level constant. Cut the
strings and remove the foil carefully. Insert
toothpicks in the centers of each loaf. If they come
out clean, the breads are done. Remove the cans from
the pot and let cool for 10 minutes on a dry wire rack.
Unmold the breads from the cans and let cool 30
minutes before serving.

Calories per slice: 88   Protein: 2 gm
Sodium: 98 mg            Carbohydrates: 19 gm
Total fat: 1 gm   Saturated fat: 0 gm
Dietary fiber: 2 gm      Cholesterol: 1 mg

From "Great Grains" by Linda Drachman and Peter Wynne