Boston Steamed Brown Bread

1. 1

   Sift corn meal, rye flour, wheat flour, baking soda, baking powder and salt with a whip.

2. 2

   Then add liquid ingredients and mix well until blended.

3. 3

   Spoon batter in to 2 to 3 well greased 1 pound coffee cans, 2/3 full in each can.

4. 4

   Cover each can with wax or foil and seal tightly.

5. 5

   Place cans in a crock pot filled with water, making sure the water does not exceed the top rim of the cans, place cover on crock pot and steam on high for 2 hours.

6. 6

   Cool down for a few minutes then remove bread from cans with a butter knife, the way I do it is to open the other in of the can with a can opener and slide the lid in to get the bread out from the other end.

* Per serving · 4 servings · Values may vary.

No additional tips available.