Brown Bread Recipe by Mrs. Wise

Brown Bread Recipe by Mrs. Wise

Mrs. Wise’s Brown Bread “Boarders’ Joy”

I don’t know anything about brown bread and I’m the first one to admit it.  From this recipe, it needs to be in a pail that is then in a kettle of boiling water.  Looking around online, it seems like cans are essential to cook this kind of bread.   This recipe promises that if done right, it is very light and good.  I’m not sure how hard this kind of bread is to make, but if you try this recipe, let me know in the comments how it works out.

Brown Bread Recipe

One cup “cooked rolled oats.”  Beat smooth in cup of sweet milk; 2/3 cup of molasses, one of boiling water, in which has been dissolved 1 heaping teaspoonful of soda and ¼ teaspoonful of cream of tartar, 1 of salt.  Cool with more sweet milk or water and gradually stir in 1 cup corn meal, 1 of graham flour and enough white to make pretty stiff.  Grease well and dust with flour.  Brown bread pail, with tight lid; place in kettle half full of boiling water; keep plenty of boiling water ready to replenish, as it boils out fast.  Keep boiling 3 hours, then remove lid.  Place in oven to dry off.  If done right, is very light and good tasting.

Mrs. Amy Wise, Hopedale – Boston Post – 28 Feb 1904

brown bread

brown bread

Brown Bread by Mrs. Wise

A brown bread recipe from 1904

Course Bread
Cuisine American
Prep Time 30 minutes
Servings 12

Ingredients

  • 1 cup rolled oats cooked
  • 1 cup milk
  • 2/3 cup molasses
  • 1 cup water boiling
  • 1 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup cornmeal
  • 1 cup graham flour
  • white flour enough to make stiff

Instructions

  1. One cup “cooked rolled oats.”  Beat smooth in cup of sweet milk; 2/3 cup of molasses, one of boiling water, in which has been dissolved 1 heaping teaspoonful of soda and ¼ teaspoonful of cream of tartar, 1 of salt.

  2. Cool with more sweet milk or water and gradually stir in 1 cup corn meal, 1 of graham flour and enough white to make pretty stiff.  Grease well and dust with flour. 

  3. Brown bread pail, with tight lid; place in kettle half full of boiling water; keep plenty of boiling water ready to replenish, as it boils out fast.

  4. Keep boiling 3 hours, then remove lid.  Place in oven to dry off.  If done right, is very light and good tasting.

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