Boston bread
Instructions
In a bowl that can sift the three types of flour with baking soda and salt in a large mixing bowl.
Add the molasses, the yoghurt and raisin.
Mix well.
The mixture obtained three equal parts.
Place each piece in a box round coffee 500 g you have buttered earlier.
Cover each box with wax paper followed by aluminum foil.
Make sure to leave some space (about 3 cm) between the box and the card, to allow the bread to rise.
Stops the sheets with a string.
At this point, place the boxes on a mantle that you will put in a very large pot.
Fill the pot with boiling water to cover 3/4 of the boxes.
Bring the water to a boil, cover the pot with a lid, lower the heat and cook over Bain-Marie for 2 and a half hours.
Check the Pan occasionally and, if necessary, add water to the original layer.
Spending the time necessary, gently remove the boxes from the pot.
Let cool just enough to remove the pieces of bread from the boxes.
Serve hot with butter.
Ingredients and dosing for 4 persons
- 150 g of rye flour
- 150 g of cornstarch
- 150 g of wholemeal flour
- 3/4 teaspoon of baking soda
- 1 teaspoon of salt
- 30 cl of dark molasses
- 30 cl of whole yoghurt
- 150 g of sultanas