Ingredients
This is great with baked beans and franks. It's dark and dense, and leftovers make wonderful toast.
In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt. Make a well in the center and pour in the molasses, buttermilk, and raisins. Stir until all the ingredients are combined.
Grease a 2 quart mold, flour it, and fill. The batter should not fill more than 2/3 of the mold. Cover with foil and tie with string. Set the mold on a trivet in the bottom of the slow cooker. Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours.
The bread is done when the top is dry and recedes from the edge of the mold. Cool the bread on a rack for 10 minutes, then turn out and serve.
Makes 1 loaf.
Boston Baked Beans
Boston
Baked beans is probably the food most associated with Boston. Boston brown bread is another food with the Boston name.
Ingredients1 bread loaf, frozen1 greaseUse slow cooker to thaw and raise bread. It gives it a beautifully brown crusty round loaf. Generously grease frozen bread loaf. Place in completely greased baking pan. Place pan in pot, cover and heat on low 2 to 3 hours, or until bread is thawed and starting to rise. Turn to high and bake 2 to 3 hours or until it is brown and tests done.
Rye 'n' Injun bread is a course brown bread made with rye and cornmeal. An early precurser to Boston Brown Bread where rye and cornmeal were mixed to make a substitute for wheat flour. Locally available sweetners were often added to sweeten and help bind the bread. It was then steamed instead of baked in the tradition of an English pudding.
Brown .
Brown bread is made of brown dye or wheat.
Boston is known as Bean town. Beans and brown bread were a staple in colonial New England.
In Ireland, sometime near 1848, brown bread was handed out to the poor. Prior to that time, brown bread was considered inferior to white bread.
Boston brown bread is a New England-born quick bread (the recipe uses baking soda instead of yeast to rise), most often oven-steamed in a can, although it can also be made in loaf pans. The grain mixture of equal parts wheat, rye, and corn flours -- also known as "brown-bread flour," which can sometimes be found premixed in specialty stores -- plus molasses gives it the dark, rich color and texture. More traditional recipes are egg-free, and the use of buttermilk instead of regular milk in some recipes makes this a relatively low-fat, inexpensive, easy bread. It is often served with Boston baked beans.
Boston Terriers were bread to be fighting dogs. When the breed originated they were bigger and tougher then the current typical Boston.
yes it is because brown bread has less calories than white also brown bread has whole meal flour that helps the digestive system!!