Скачать или смотреть Tin Can Bread 🔥 Boston Brown Bread

Join us on the latest episode of our cooking show, Pioneer Skills, as we make Boston brown bread! We discover how to make bread with NO oven--by steaming it for 3 hours in old tin cans. Let's collect firewood, stoke the woodburning cookstove, and get to work! Boston Brown Bread is made with 3 old fashioned flours: cornmeal, rye, and graham. Add heaps of molasses and you get a brown bread packed with flavor!

Not only are we steaming bread today in the 1800s homestead cabin, but we are sewing on the 1924 treadle. Let's mend clothes, make Irish tea, and test great-grandma's recipes on the next generation. Will this old fashioned food hold up? Is it still as charming as your remember from childhood days? Let's find out together!

BOSTON BROWN BREAD
1 cup Rye-meal
1 cup Graham flour
1 cup Cornmeal
3/4 tsp baking soda
Dried fruits to taste (raisins and apples are great!)
1 tsp Salt
3/4 cup molasses
2 cups sour milk or buttermilk

Mix dry ingredients well (search for any unmilled bits of flour or grain, aka "tooth breakers"). Separately mix wet ingredients. Combine to make a stiff batter. Fill large tomato tins or pudding cans, well greased with lard, half full with batter. Cover with tin foil tied with string and pricked with a steam hole.
Put cans in a large stock pot with boiling water half way up the can's height. Cover. Steam the cans for 3 to 3 1/2 hours on the stovetop. Make sure the water holds a simmer the entire time with the lid on.
Remove cans from pot. Pop out the brown bread. Enjoy warm, or let cool and eat with cream cheese. A real taste of history, especially at Christmas time!

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