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Name: Boston Brown Bread, From Wayside Inn, Boston, Mass
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Rye flour; 1 c Cornmeal; Milk see directions for amount; 1 tb Water; 1 ts Salt; 1 c Raisins; 2 tb Flour, all purpose; 2 tb Vinegar or lemon juice; 1 ts Baking soda; 1 c Whole wheat or graham flour; 1/2 c Molasses

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INGREDIENTS

1 c Rye flour
1 c Cornmeal
Milk ; see directions for amount
1 tb Water
1 ts Salt
1 c Raisins
2 tb Flour, all purpose
2 tb Vinegar ; or lemon juice
1 ts Baking soda
1 c Whole wheat ; or graham flour
1/2 c Molasses

INSTRUCTIONS

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 Date: Sat, 7 Dec 1996 01:05:34 +0000

NOTES

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Boston Brown Bread, From Wayside Inn, Boston, Mass

1 c Rye flour
1 c Cornmeal
 Milk see directions for amount
1 tb Water
1 ts Salt
1 c Raisins
2 tb Flour, all purpose
2 tb Vinegar or lemon juice
1 ts Baking soda
1 c Whole wheat or graham flour
1/2 c Molasses

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@worldnet.att.net>    Date: Sat, 7 Dec 1996 01:05:34 +0000

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Nutrition

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Serving Size: 1 Serving (1028g)
Recipe Makes: 1

Calories: 3152
Calories from Fat: 109 (3%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 4.2g
Cholesterol 4.9mg		2 %
Sodium 1371.3mg		47 %
Potassium 5523.7mg		145 %
Total Carbohydrate 739.5g		218 %
	Dietary Fiber 83.2g	333 %
	Sugars, other 656.4g
Protein 61.7g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3152

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