Coffee Can Boston Brown Bread

  • Yield: 8 servings


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


  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.
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