Jim Elbrecht wrote:
>
> So I ran across this recipe-
>
> Boston Brown Bread
> http://www.flickr.com/photos/84904494@N00/3569560348
>
> 3 lbs Rye Flour 3lbs
> 3 lbs Corn Meal 3 lbs
> 3 lbs Graham Flour
> 2 lbs Bread Flour
> 1qt diamalt [2lbs, 14oz]
> 1qt molasses [2lbs, 14oz]
> 1 gallon water
> 4oz salt
> 6 oz soda
> 2 oz fleischman's cream
> 2 lbs Raisins or figs
>
> Dissolve diamalt, molasses and salt in the water. Mix dry
> ingredients. Add flours, soda and cream. Add raisins and make a
> smooth batter. Steam in a Boston bread Steamer.
> xxxxxxx
>
> And I was breaking it down into 8ths so I could experiment a bit I
> seem to be unable to find diamalt for sale [under that name] and I
> imagine 'Fleischmann's Cream' is cream yeast. But I don't see a
> conversion to instant.
>
> Has anyone gone that way already and know what the substitutes might
> be? or have a Boston Brown Bread recipe that compares. [the corn
> meal, rye & graham flours make this appealing to me]
>
> I haven't had BBB since the 70s when we steamed it in coffee cans.
> [and what we made never compared to the commercial stuff]
>
> Thanks
> Jim

Let me recommend this recipe:
http://www.epicurious.com/recipes/fo...n-Bread-104112

I've made it several times, combining whole wheat, rye and corn flours,
and steaming the batter in the traditional large can and the results
have been perfect each time. The recipe you found seems overly complex
at the least, the recipe on Epicurious looks far more traditional.