On Mon, 20 Jan 2014 10:04:17 -0700, Janet Bostwick
> wrote:

> My store (Winco) does have rye in the bulk section. Do you want a
> recipe for 'in the can?' Mine does not use rye nor is it steamed --
> been making it since university.
> Boston Brown Bread
> 2 cups graham or whole wheat flour
> 1/2 cup all purpose flour
> 2 teaspoons baking soda
> 1 teaspoon salt
> 2 cups buttermilk
> 1/2 cup molasses
> 1 cup raisins
> Combine all ingredients; mix well. Spoon into 2 or 3 well-greased 1
> pound coffee cans. Let stand 1/2 hour. Bake at 350F for 45-50
> minutes or until a cake tester comes out clean.
> (large/tall baked bean cans work)
> Janet us

Thanks Janet! I dug around in my saved recipes and found yours from
2011. A couple of other saved recipes call for "brown bread flour"
with an asterisk after it. Apparently Brown Bread Flour was a
commercial mixture of (probably equal parts) wheat flours, rye and
cornmeal.

I'm not interested in buying a whole package of rye just to use a
little bit, so I'll use your recipe with whole wheat and substitute
cornmeal for the white. I have 28 oz cans that I planned to use for
the molds - or do you think I should go smaller? I think most
standard cans are 14 oz now.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 20 Jan 2014 12:30:20 -0800, sf > wrote:

>On Mon, 20 Jan 2014 10:04:17 -0700, Janet Bostwick
> wrote:
>
>> My store (Winco) does have rye in the bulk section. Do you want a
>> recipe for 'in the can?' Mine does not use rye nor is it steamed --
>> been making it since university.
>> Boston Brown Bread
>> 2 cups graham or whole wheat flour
>> 1/2 cup all purpose flour
>> 2 teaspoons baking soda
>> 1 teaspoon salt
>> 2 cups buttermilk
>> 1/2 cup molasses
>> 1 cup raisins
>> Combine all ingredients; mix well. Spoon into 2 or 3 well-greased 1
>> pound coffee cans. Let stand 1/2 hour. Bake at 350F for 45-50
>> minutes or until a cake tester comes out clean.
>> (large/tall baked bean cans work)
>> Janet us
>
>Thanks Janet! I dug around in my saved recipes and found yours from
>2011. A couple of other saved recipes call for "brown bread flour"
>with an asterisk after it. Apparently Brown Bread Flour was a
>commercial mixture of (probably equal parts) wheat flours, rye and
>cornmeal.
>
>I'm not interested in buying a whole package of rye just to use a
>little bit, so I'll use your recipe with whole wheat and substitute
>cornmeal for the white. I have 28 oz cans that I planned to use for
>the molds - or do you think I should go smaller? I think most
>standard cans are 14 oz now.

I don't have anything in the house to eyeball . . . I have used the
pork and beans cans that are tall and probably one size up from the
standard can. I also regularly use the old 1-pound coffee cans and
the batter goes 3/4 +or- up "2" coffee cans. The batter rises quite a
bit during that half hour standing. Maybe this time around, grease up
3 cans and then decide if 2 are enough. The 14, 16 ounce cans aren't
big enough for above recipe. (I've bee using Professional Bak-Klene'
blue and orange spray can that I get at Cash and Carry) This stuff
rocks. It's a no stick spray specifically for baking and nothing
sticks in any nooks or crannys. Regarding the rye. I'm thinking that
since rye is able to be grown in cooler climes, that maybe the recipes
calling for rye flour originate in growing regions in northern middle
Europe or Scandinavian countries? If you read around a bit, it seems
that either whole wheat or rye may be used. Baker's choice. Maybe
I'll bake up a batch today and take some pictures. It will be later.
Janet US

On Mon, 20 Jan 2014 14:04:59 -0700, Janet Bostwick
> wrote:

snip Maybe
>I'll bake up a batch today and take some pictures. It will be later.
>Janet US
Sorry, no raisins and no Boston brown bread.
Janet US