Boston Brown Bread
Servings: 8 servings
Calories: 361kcal
Boston Brown Bread also called Molasses Bread is a very traditional recipe dating back to Colonial times.
Ingredients
- 2 cups whole wheat flour
- 1 cup Cornmeal
- ¾ tsp. baking soda
- 1 tsp. salt
- ¾ cup dark molasses
- 2 cups buttermilk
- 1 cup dark seedless raisins
Instructions
- Place all the dry ingredients in your electric mixing bowl and mix well. Add the liquid ingredients and blend well.
- Grease three 16-ounce wide-mouth canning jars. Divide the batter evenly between the three jars; they will be about 2/3 full to allow for expansion of the batter. Cover each with wax paper and then aluminum foil. Tie each with a bit of string so that the foil is sealed.
- Place a cake rack in the bottom of a large stock pot and place the cans on the rack. Add enough boiling water to come up the side of the cans.
- Cover the pot and bring it to a boil. Turn the heat down and simmer the cans for about 2-½ hours. Check the water level now and then as you may need to add more water.
- Remove the jars from the stock pot and allow to cool 10 minutes on a cooling rack. Remove the aluminum foil cover, run a butter knife all around the inside of the jars, invert and shake out gently onto the cooling rack.
- Slice with a knife and serve hot topped with butter. Add a side of Boston Baked Beans and Hot Dogs or Sausages for a complete meal.
Notes
Substitute 1 cup whole wheat flour and 1 cup rye flour in place of the 2 cups of whole wheat flour.
Nutrition
Serving: 11/8 recipe | Calories: 361kcal | Carbohydrates: 77g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 446mg | Potassium: 866mg | Fiber: 6g | Sugar: 27g | Vitamin A: 102IU | Vitamin C: 1mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 150mg | Folate: 24µg | Iron: 4mg | Zinc: 2mg