Boston Brown Bread

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  • 1 cup rye flour
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup molasses
  • 2 cups buttermilk
  • 1 cup raisins
  • Directions

    Mix together dry ingredients, then stir in molasses, buttermilk and raisins and mix to a soft dough. Spoon mixture into three greased, one pound coffee cans, cover with waxed paper and foil and tie with string to seal the tops. Place in a large pan and fill with enough hot water to come half-way up the sides of the cans. Bring water to a boil, cover the pan and simmer for 2.5 hours, topping up with boiling water as necessary. Remove the bowls from the pan and allow to cool slightly. Serve warm with butter. Makes three 1 lb. loaves

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