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Boston Brown Bread

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup rye flour
or plain flour
½ cup cornmeal
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½ cup whole-wheat flour
coarse
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1 teaspoon baking soda
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½ teaspoon salt
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3/8 cups molasses
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1 cup sour milk
½ cup raisins, seedless
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Ingredients

Amount Measure Ingredient Features
118 ml rye flour
or plain flour
118 ml cornmeal
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118 ml whole-wheat flour
coarse
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5 ml baking soda
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2.5 ml salt
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89 ml molasses
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237 ml sour milk
118 ml raisins, seedless
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Directions

Mix dry ingredients and stir in molasses and sour milk.

(To make sour milk, add 1 tablespoon Vinegar to 1 cup sweet milk).

Grease two #2 tin cans and place rings of waxed paper in bottoms.

Divide batter evenly between the two cans, and cover with aluminum foil.

Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours.

When ready to serve, unmold by running knife around inside of can and shaking out onto plate.

Cut thinly and serve with Boston Baked Beans.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 1316% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 191mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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