Brown Bread
Molasses flavored bread is a traditional accompaniment to Boston baked beans.

Recipe by Paul Mayville

Sweeteners like sugar were expensive in colonial times and were used sparingly. You'll find this recipe is true to its colonial roots. While this bread has a rich molasses flavor, it definitely is not as sweet as processed breads normally are.

Serve the bread warm with Boston baked beans or other rich, sweet foods.

Ingredients

• 1 cup wheat flour
• 1 cup rye flour
• 1 cup corn meal
• 2 teaspoons baking soda
• 1 teaspoon Salt
• 2 cups buttermilk
• 1 cup molasses

Directions

In a large bowl, whisk together wheat flour, rye flour, corn meal, baking soda, and salt. Add molasses and buttermilk and stir until well mixed. Pour into well buttered 2 liter (or 2 1/2 quart) pudding mold (or two empty 1 pound coffee cans). Cover mold (use foil for the coffe cans), and place in a large pot of boiling water; water should come halfway up the sides. Steam for 3 hours, invert and unmold onto plate. Serve warm.

Serves 8