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Howard Johnson's Boston Brown Bread
1 cup unsifted whole wheat flour
1 cup unsifted rye flour
1 cup yellow cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cup molasses
2 cups buttermilk
Grease and flour a 2-quart mold.
Combine flours, cornmeal, baking soda and salt.
Stir in molasses and buttermilk. Turn into mold and cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam for 3 1/2 hours or until done.
Remove from mold to cake rack.
Serve hot with baked beans.
Yield: 1 loaf