On Mon, 20 Jan 2014 12:56:42 -0500, The Cook >
wrote:

> 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.

I found a recipe I like, I'm just asking because some recipes call for
rye and others don't - so I was hoping someone here has actually made
it and could tell me if it's absolutely necessary.


--

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Good Friends.
Good Memories.