Prep Time: 30 min.
Cook Time: 3 hr.
Yield: 8 servings
1 cup cornmeal
1 cup whole wheat flour (Rye & Graham flour are available in some food stores)
1 cup white flour
1¾ cups half & half
½ teaspoon salt
1 teaspoon soda
1 cup molasses
½ cup raisins, optional
Sift dry ingredients together. Add milk and molasses and stir. Add raisins.
Batter will be liquidity, not stiff. Pour into greased cans or canning jars or a large mould or baking dish to no more than 1/2 to 2/3 full. It will raise considerably. Cover with wax paper and tie down (I use elastics to keep wax paper in place), this is to keep moisture from boiling water off the bread. Place cans, jars or mould on a rack in a deep pan.
This recipe makes 6 -7 cups of batter, so plan for at least 3 baking containers with 2 cups of batter in each.
Fill pan with cold water up to 1 inch high on cans. Boil for 3 hours at a low boil.
Check to make sure water does not boil away, if so, add more boiling water. Remove the breads from the cans or jars soon after coming out of the pot, and place on a rack to dry and cool.
MAINE RECIPES > BREADS, BISCUITS & ROLLS > HOMEMADE STEAMED MAINE BROWN BREAD
COURTESY OF GAYWEDDINGSINMAINE.COM
Mainer’s cherish old recipes, which have been passed down to them from generation-to-generation. Old family cookbooks are prized possessions, annotated with traditional time-tested recipes. Nothing beats homemade brown bread accompanied by a pot of beans. The rustic, old-fashioned flavor of this hearty bread is out of this world! Baking this bread in coffee cans lends to its interesting shape. At Christmas, thrifty Mainers often make gift boxes for friends and family featuring this bread and various spreads.