Coffee Can Boston Brown Bread

  • Yield 8 servings

Ingredients

1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup cornmeal, medium grind
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
1 cup buttermilk

Instructions

  1. Mix flours, cornmeal, baking soda and salt in a large bowl.  Mi with a fork.  Blend in molasses and buttermilk.  Batter should be the consistency of pancake batter.  Butter, or coat with cooking spray, a 13-ounce coffee can and pour in batter, filling the can no more than 2/3 full.  Cover tightly with aluminum foil.  Fill a large stockpot with water (enough to come halfway up coffee can) and bring to a boil.  Place covered can in water.  Cover stockpot and steam for about 1 1/2 hours over medium heat or until a skewer comes out clean when inserted in the middle. Remove can from stockpot and cool on rack for 15 minutes.  Remove bread from can and serve warm with cream cheese.

Comments

Follow

Get every new post delivered to your Inbox.

Join 207 other followers