RE: Brown Bead to go with the Boston Baked Beans

[Guest guest]

I always make this brown bead to go with Boston Baked Beans. It’s a

little sweeter than traditional brown bead because I use graham cracker

crumbs instead of the traditional rye flour. The only problem I have with

this yummy bread is that the raisins always fall to the bottom even though I

flour them. Jane

 

 

 

 

 

Boston Brown Bread

 

 

 

 

 

1 ½ cups flour

 

2 tsp. baking soda

 

1 ½ tsp. salt

 

1 cup wheat germ

 

1 cup graham cracker crumbs

 

½ cup raisins

 

(can add chopped walnuts too)

 

2 eggs

 

1/3 cup veg oil

 

1 cup molasses

 

2 cups buttermilk

 

 

 

1. Preheat oven 350 Grease and flour 2 one pound coffee cans.

 

2. Mix flour, baking soda, salt, wheat germ and graham cracker crumbs.

Mix well.

 

3. Beat together eggs, oil, molasses and buttermilk.

 

4. Add to dry ingredients, mix.

 

5. Pour batter into coffee cans, bake 60 minutes or until kabob stick

comes out clean. Kabob sticks are the only thing I have that reaches far

enough into the batter!

 

6. Cool on rack 15 mins then turn out of tins.

 

 

 

 

[Guest guest]

In New England, we always had brown bread with our baked bread. Maple syrup

is good in place of the molasses!!

 

 

 

M

 

 

 

 

On Behalf Of Jane

Tuesday, March 02, 2010 9:31 AM

 

RE: [veg_grp] Brown Bead to go with the Boston Baked Beans

 

 

 

 

 

 

 

I always make this brown bead to go with Boston Baked Beans. It’s a

little sweeter than traditional brown bead because I use graham cracker

crumbs instead of the traditional rye flour. The only problem I have with

this yummy bread is that the raisins always fall to the bottom even though I

flour them. Jane

 

Boston Brown Bread

 

1 ½ cups flour

 

2 tsp. baking soda

 

1 ½ tsp. salt

 

1 cup wheat germ

 

1 cup graham cracker crumbs

 

½ cup raisins

 

(can add chopped walnuts too)

 

2 eggs

 

1/3 cup veg oil

 

1 cup molasses

 

2 cups buttermilk

 

1. Preheat oven 350 Grease and flour 2 one pound coffee cans.

 

2. Mix flour, baking soda, salt, wheat germ and graham cracker crumbs.

Mix well.

 

3. Beat together eggs, oil, molasses and buttermilk.

 

4. Add to dry ingredients, mix.

 

5. Pour batter into coffee cans, bake 60 minutes or until kabob stick

comes out clean. Kabob sticks are the only thing I have that reaches far

enough into the batter!

 

6. Cool on rack 15 mins then turn out of tins.

 

 

[Guest guest]

Yes, Yes, Yes, love that combination! I'm a New Englander from NH! (I

don't live in the " cold " any longer, but I'm a New Englander at heart!)

 

Jane

 

 

 

..

 

 

 

In New England, we always had brown bread with our baked bread. Maple syrup

is good in place of the molasses!!

 

M