FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breads pg 1 >  Boston Brown Bread

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BOSTON BROWN BREAD

Fix-It and Forget-It Diabetic Cookbook:
Slow-Cooker Favorites to Include Everyone! by Phyllis Good
Jean Butzer, Batavia, NY

Makes 21 servings (3 loaves)
(Ideal slow cooker size: 6-quart)



3 16-oz. vegetable cans, cleaned and emptied
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
3 Tbsp. sugar
1 tsp. baking soda
3/4 tsp. salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup low-fat buttermilk*
1/3 cup molasses


1. Spray insides of vegetable cans, and one side of 3 6"-square pieces of foil, with nonstick cooking spray. Set aside.

2. Combine rye flour, cornmeal, whole wheat flour, sugar, baking soda, and salt in a large bowl.

3. Stir in walnuts and raisins.

4. Whisk together buttermilk and molasses. Add to dry ingredients. Stir until well mixed. Spoon into prepared cans.

5. Place one piece of foil, greased side down, on top of each can. Secure foil with rubberbands or cotton string. Place upright in slow cooker.

6. Pour boiling water into slow cooker to come halfway up sides of cans. (Make sure foil tops do not touch boiling water).

7. Cover cooker. Cook on Low 4 hours, or until skewer inserted in center of bread comes out clean.

8. To remove bread, lay cans on their sides. Roll and tap gently on all sides until bread releases. Cool completely on wire racks.

9. Serve with butter or cream cheese and bowls of soup.

* To substitute for buttermilk, pour 1 Tbsp. lemon juice into 1-cup measure. Add enough milk to fill the cup. Let stand 5 minutes before mixing with molasses.


Exchange list Values: Carbohydrate 1.0, Fat 0.5
Basic Nutritional Values: Calories 85 (Calories from Fat 20), Total Fat 2 gm (Saturated Fat 0.2 gm, Polyunsat Fat 1.4 gm, Monounsat Fat 0.3 gm, Cholesterol 0 mg), Sodium 158 mg.Total Carbohydrate 16 gm, Dietary Fiber 2 gm, Sugars 8 gm, Protein 2 gm

 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages