Authentic Boston Brown Bread
The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Ingredients
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup rye flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon canola oil
- 3 tablespoons chopped walnuts, toasted
- 3 tablespoons raisins
- Cream cheese, softened, optional
Reviews
I love brown bread and was thrilled to try this recipe! It came out moist and delicious, perfectly cooked after 45 minutes. Next time I will make it in empty cans to make it even more authentic. I found the 3 tablespoons of raisins a little skimpy-will definitely add more next time.
I've eaten this before but this is my first time making it.lThis recipe looks like enough to make 2 cans.
it was more like a loaf to me but it was fantastic to have with homemade beansmy guests loved it!
Very good and very hearty.
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.
Alittle gritty from the corn mealpretty tasty
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!
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.
I put two loaf pans on the rack in my turkey roaster..worked great.
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.