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

Use malt extract for the Diamalt (which is a product sold for commercial
bakers).
As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
the amount of the dried yeast).

Figs in brown bread sounds interesting.

>
> 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