Boston Brown Bread

Course : Breads
Serves: 2 loaves
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1 Cup Rye Berries *Or* 1 Cup Rye Flour
1 Cup Corn Kernels *Or* 1 Cup Cornmeal
1 Cup Graham Flour
3/4 Teaspoon Baking Soda
2 Teaspoons Salt
3/4 Cup Molasses
2 Cups Buttermilk

Preparation / Directions:

Assemble and attach grain mill. Set mill on click 3. Turn to speed 10 and grind rye berries and corn kernels set aside. Place rye flour, cornmeal, graham flour, baking soda, and salt in bowl. Attach bowl and flat beater. Turn to stir speed and mix 30 seconds. add molasses and buttermilk. Turn to speed 2 andmix 1 minute or until well combined. Pour batter 2/3 full into 2-well greased 1 pound coffee cans. Cover cans with foil and tie to make watertight. place cans on rack in large kettle. Add water until bottom half of cans are submerged. Cover kettle tightly and steam 1 1/2 to 2 hours, or until pick inserted in center comes out clean. Add more water if needed. Remove bread from cans and serve warm.


Nutritional Information:

852 Calories (kcal); 5g Total Fat; (4% calories from fat); 16g Protein; 193g Carbohydrate; 17mg Cholesterol; 5812mg Sodium

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