Recipe: Baked Brown Bread and Boston Steamed Brown Bread for Deb-PA

Hi Deb:-) Here are two recipes, both from The Joy of Cooking. I have not tried either.

Baked Brown Bread
(more like a quick bread)
Makes two 8 1/2 X 4 1/2 inch loaves

Preheat oven to 350 degrees F.
Have all ingredients at about 75 degrees F.

Sift before measuring:
2 c. graham flour
1 c. all-purpose flour

Resift with:
2 Tbl. sugar
3/4 tsp. salt
1 tsp. baking soda

Stir in:
1 c. buttermilk
1 c. dark molasses

You may add:
1 c. broken nut meats and/or raisins

Combine all ingredients well and bake in two greased pans or fill buttered cans 3/4 full and bake about 1 hour.

Boston Steamed Brown Bread
Makes Two 1-pound Loaves or
Two 1-Quart Pudding Molds

Have all ingredients at about 75 degrees F.

Combine:
1 c. yellow water-ground corn meal
1 c. rye flour
1 c. graham flour
2 tsp. baking soda
1 tsp. salt

Combine in a separate bowl:
2 c. buttermilk
3/4 c. molasses
1 c. raisins

Add the liquid to the dry infredients. Pour the batter into two buttered one-quart pudding molds or fill buttered cans about 3/4 full. Butter the lids before closing the molds and tie the lids on, so rising bread does not break the seal. Steam 3 hours in 1 inch water if not using a pressure cooker. Otherwise, add 2 c. hot water to pressure cooker. Adjust cover. Steam over low heat for 15 minutes without pressure, tht is with the valve open. Then cook for 30 minutes at 15 pounds pressure. Reduce heat instantly. To cut without crumbling, use a tough string a (dental floss?) and slice with a sawing motion.