Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > New England Brown Bread
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New England Brown Bread

11/2 cups stale bread
11/2 Rye meal
31/4 cups cold water
11/2 Granulated corn meal
3/4 cup molasses
11/2 Graham flour
11/2 teaspoons salt
3 teaspoons soda

Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.

  Boston Brown Bread Indian Bread  
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