Boston Brown Bread Recipes

Ingredients :

100 g rye flour

100 g cornmeal

100 g wholemeal flour

1 tsp salt

1 tsp bicarbonate of soda

150 g black treacle

450 ml buttermilk

100 g stoned raisins

1. Grease 2 containers.
2. Boil a large saucepan of water.
3. Stir together the rye flour, cornmeal and wholemeal flour with the salt and soda.
4. Add the treacle and milk and beat well.
5. Stir in chopped raisins.
6. Fill the containers three quarters full and cover with greased greaseproof paper and foil.
7. Put into the pan so that water comes half way up the containers.
8. Cover and simmer for 3 hours, topping up the pan with hot water occasionally.
9. Serve warm with butter.
10. This bread is the traditional accompaniment to Boston Baked Beans.

Note :

This steamed bread may be cooked in pudding basins or stone jam jars, but it looks most attractive if cooked in clean food cans from which the tops have been removed (in this case, the tins must be wrapped in foil when the dough is put in before steaming).

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