On Mon, 20 Jan 2014 10:04:17 -0700, Janet Bostwick
> wrote:

> 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

Thanks Janet! I dug around in my saved recipes and found yours from
2011. A couple of other saved recipes call for "brown bread flour"
with an asterisk after it. Apparently Brown Bread Flour was a
commercial mixture of (probably equal parts) wheat flours, rye and
cornmeal.

I'm not interested in buying a whole package of rye just to use a
little bit, so I'll use your recipe with whole wheat and substitute
cornmeal for the white. I have 28 oz cans that I planned to use for
the molds - or do you think I should go smaller? I think most
standard cans are 14 oz now.


--

Good Food.
Good Friends.
Good Memories.