Brown Bread
I love Brown Bread. It's built with "thirds" a colonial flour mixture that is 1 part whole wheat, 1 part rye, and 1 part cornmeal. It's cooked stovetop (while the boston baked beans it accompanies is cooked in the oven).
Prep Time6 mins
Cook Time1 hr
Total Time1 hr 6 mins
Servings: 8
Cost: $5
Equipment
- Tin Cans to steam bread (I always used coffee tins, but a 28 ounce tomato tin can work too)
- Aluminum foil or parchment paper to cover the can
- Twine to tie the foil/ paper to can (or you could use a rubber band)
Ingredients
- 1 Cup Corn Meal Yellow
- 1 Cup Rye Flour OK to substitute whole wheat if you don’t have rye
- 1 Cup Whole Wheat Flour
- 1 Cup raisins
- 1/2 teaspoon Baking Soda
- 2 Cups Buttermilk if you don’t have buttermilk use regular milk and add a teaspoon of vinegar
- 3/4 Cup Molasses
- 1/2 teaspoon salt
Instructions
- Mix dry. Add liquid ingredients. Mix until incorporated.
- Put in a quart coffee can (or tomato can). Cover with aluminum foil. Secure with rubber band or twine.
- Place inside of a pot with a lid, make sure can fits inside pot with lid on.
- Bring water to a boil. Put lid on. Turn down the temperature. Allow bread to steam for 2 hours.