Boston Brown Bread Recipe 7 ingredients

• 1 cup rye meal
• 1 cup granulated corn meal
• 1 cup Graham flour
• 2 cups sour milk, or 1¾ cups sweet milk or water
• ¾ tablespoon soda
• 1 teaspoon salt
• ¾ cup molasses

To prepare this Boston Brown Bread Recipe 7, first mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.