Boston Brown Bread With Ginger
Nutrition
Calories: 133.65 kcalCarbohydrates: 28.92 gProtein: 4 gFat: 0.95 gSaturated Fat: 0.29 gCholesterol: 1.4 mgSodium: 373.69 mgFiber: 3.18 gVitamin A: 0.72725 IUCalcium: 51.29 mgIron: 1.02 mg
Ingredients
- 1 cup rye flour
- 1 cup stone-ground yellow cornmeal
- 1 cup whole wheat flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 tbsp ground ginger
- 3/4 cup dark molasses
- 2 cups buttermilk or plain low-fat yogurt
- 1 cup raisins
Instructions
- Sift together the rye flour, cornmeal, wheat flour, baking soda, ginger, and salt. Stir in the molasses and buttermilk or yogurt and blend well. Stir in the raisins.
- Butter two 1-pound coffee or juice cans, or several smaller cans, generously. Fill each can three-quarters full of batter. Butter pieces of foil and cover the cans, sealing well with tape if necessary.
- Place the cans in a large pot and pour in water to a depth of 2 inches. Bring the water to a boil, cover, and reduce heat to very low. Simmer for 3 hours, checking once in a while to make sure the water hasn't boiled off.
- Remove the cans from the pot, unmold, and cool on a rack. If your bread seems too moist, place in a moderate oven for 10 minutes.