On Mon, 20 Jan 2014 05:46:15 -0800, sf > wrote:

>On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > 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.
>>
>> I haven't but my current bread might interest you. Wholemeal flour, malted
>> wheat flakes and seeds.
>
>Thanks O, but I'm not looking for sandwich bread. This is a moist
>(almost dessert-like) bread that's traditionally eaten with Boston
>Baked Beans. The usual form is cylindrical and it is typically
>purchased in a can.


Check out Alton Brown's recipe.
http://www.foodnetwork.com/recipes/a...ipe/index.html

Looks pretty good to me. I may try it myself when I get the urge and
time to make baked beans.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)