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The rustic, old-fashioned flavor of this hearty bread is out of this world! Sharon Delaney-Chronis South Milwaukee, Wisconsin
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 slice (calculated without cream cheese) equals 124 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.
Originally published as Authentic Boston Brown Bread in Taste of Home February/March 2009, p46
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Reviewed on Sep. 25, 2012 by vicnmary45
Thank you for this. I do not have the proper sized cans to make this like I used to and never thought of steaming it in a loaf pan. I love this with some authentic baked beans.
Reviewed on Mar. 17, 2012 by faeriedust
Alittle gritty from the corn mealpretty tasty
Alittle gritty from the corn meal
pretty tasty
Reviewed on Jan. 12, 2012 by Sugarbearchef
I love this bread for breakfast, and it's so healthy too. I'm happy when a recipie gets me to try something new and I end up liking it. But . . . my hubby and kids won't touch the stuff. All the more for me! Ha-ha!
Reviewed on Mar. 13, 2011 by recipecollector123
i didn't have a rack so I laid some forks in the bottom of the pot and sat my cans on them, worked great.
Reviewed on Sep. 09, 2010 by kmaier
I put two loaf pans on the rack in my turkey roaster..worked great.
Reviewed on Sep. 02, 2010 by cheriwinkle
Pack1966-remove both ends from green chile cans, water chestnut cans, etc. (couple inches deep and both top and bottom can be removed w. can opener) or buy (and wash!) 6-8 nuts (as in nuts and bolts) @ the hardware store that are about 1/4" thick to place the bread pan on.
Reviewed on Sep. 01, 2010 by EileeenZ
For those looking for a recipe w/o rye and can be baked in the oven:Boston Brown Breadtraditionally served with hotdogs and beans½ cup Flour1½ tsp Salt½ cup Corn Meal¾ cup Dark molasses2 cup Milk¾ cup Sugar1½ tsp Baking soda3 cup Whole wheat flour1 Egg½ cup Melted shortening½ cup Raisins (optional)Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only until all flour is moistened. Pour into 2 greased 9 x 5 x 3" loaf pans. Bake at 300° for an hour and 15 minutes. Remove from pans and cool.
For those looking for a recipe w/o rye and can be baked in the oven:
Boston Brown Bread
traditionally served with hotdogs and beans
½ cup Flour
1½ tsp Salt
½ cup Corn Meal
¾ cup Dark molasses
2 cup Milk
¾ cup Sugar
1½ tsp Baking soda
3 cup Whole wheat flour
1 Egg
½ cup Melted shortening
½ cup Raisins (optional)
Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only until all flour is moistened. Pour into 2 greased 9 x 5 x 3" loaf pans. Bake at 300° for an hour and 15 minutes. Remove from pans and cool.
Reviewed on Sep. 01, 2010 by Joy01
Does anyone have a suggestion for this without the buttermilk? We're dairy-free but would love to try this.
Reviewed on Mar. 03, 2010 by ldavismst
This is a wonderful recipe. My grandmother made Brown Bread almost every week and she used Greased Coffee Cans (they USED to be 1 lb cans then-a long time ago !)
Reviewed on Apr. 12, 2009 by pack1966
I don't have a rack that fits into any of my pots (kettles). I do have loaf pan that fits into one pot, but no rack. What to do? Any suggestions? I can't even find a rack (to buy) of the correct size to fit. I really want to make this bread!
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