Boston Brown Bread
1/2 cup each whole wheat flour, cornmeal, and rye flour 1 1/2 t baking soda 1/2 t salt 1 cup buttermilk 3 T molasses
1/2 cup each whole wheat flour, cornmeal, and rye flour
1 1/2 t baking soda
1/2 t salt
1 cup buttermilk
3 T molasses
Mix dry and wet ingredient separately. Grease and flour a can with at least a 3-cup capacity. Mix dry and wet ingredient and put in can. Cover the can with aluminum foil and steam for 90 minutes or until done. Best served warm.
Mix dry and wet ingredient separately.
Grease and flour a can with at least a 3-cup capacity.
Mix dry and wet ingredient and put in can.
Cover the can with aluminum foil and steam for 90 minutes or until done.
Best served warm.
