The Great Molasses Flood | Boston Brown Bread

Sift all three flours together with salt and baking soda.

Pour in molasses and buttermilk, and stir until well mixed.

Turn the batter into a well buttered can, filling it no more than two-thirds full.

Smooth the top of the batter and cover with a buttered lid or aluminum foil, tying it down with string.

Set the can onto a trivet over lightly boiling water.

Steam for three and a half hours.

Equipment Needed

Allergens