Traditional Boston Brown Bread
2 hrs 10 mins
Servings: 2 medium loaves
- 1 cup whole cornmeal
- 1 cup pumpernickel flour
- 1 cup ground red wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup raisins optional but good
- 2 cups buttermilk nonfat yogurt or sour milk (1 cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes)
- 3/4 cup dark unsulphured molasses
1 Mix the cornmeal, flours (made with the Lee Household Flour Mill), baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.
2 Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well.
3 Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).
Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.