Boston Brown Bread

Original Recipe

One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again. Bake in a moderate oven from three to four hours. Palmer House, Chicago.

Ingredients

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  • 1 pint of rye flour
  • 1 quart of corn meal
  • 1 teacupful of graham flour
  • 1 teacupful of molasses or brown sugar
  • 1 teaspoonful of salt
  • 1 dough as can be stirred with a spoon
  • 1 teaspoonful of soda dissolved in a spoonful of warm water
  • 3 to four hours

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Instructions

  1. 1

    One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast.

  2. 2

    Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting.

  3. 3

    Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again.

  4. 4

    Bake in a _moderate_ oven from three to four hours. _Palmer House, Chicago_.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)