On Sun, 19 Jan 2014 22:46:54 -0800, sf > wrote:

>
>Has anyone made a version of BBB that's as close to the "can" as
>possible?. Is rye flour is absolutely necessary? I see recipes that
>list it and recipes that don't. I will use whole wheat, cornmeal,
>molasses and raisins, but not loving the thought of hunting down rye
>flour. It's not impossible to find, I know that. The best of all
>worlds would be to find it in the bulk aisle, but I'm not visualizing
>rye flour at the two grocery stores I shop in with enough bulk bin
>variety to stock it.

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