This interesting Steamed Boston Brown Bread Recipe is cooked in empty tin cans. As expected, the loaves have an interesting tubular shape.
Trivia: Whole wheat contains fiber, Vitamin E, selenium, iron, magnesium, zinc and vitamin B. When the bread is refined, some or all of these nutrients are removed.
Tip: Soup and a good bread are the ultimate comfort food -- warm and nourishing. Try serving this brown bread ecipe with a generous bowl of soup from
The Soup Lady.
This gal sends you a Giant Soup sample so you can try her soups and experience the goodness. People have nothing but praise for her service and the soups too, of course.
Steamed Boston Brown Bread
This recipe for steamed Boston brown bread uses only one mixing bowl You cook the dough in three twenty ounce tin cans or four fifteen ounce tin cans.
1 cup unsifted all purpose flour
1 cup unsifted whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 tsp baking soda
1 1/2 tsp salt
1 cup raisins
1/2 cup molasses
1 1/2 cup buttermilk
2 tbsp melted shortening
Mix together the dry ingredients. Add the raisins, being sure they are well floured. Add the molasses and buttermilk. Stir well. Add the shortening and stir well again.
Butter the tin cans carefully. Fill no more than 2/3 full. Cover with aluminum foil and tie securely with string. Steam three hours in covered steamer on rack in two inches of water. Cool in cans. Untie and remove foil. Using a can opener, remove the bottom of the can and push the loaf out, gently. Allow the surface to dry a little before wrapping and storing.