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Boston Brown Bread


  • 3 cups flour
  • 4 teaspoons baking soda
  • 3 teaspoons salt
  • 2 cups wheat germ
  • 2 cups graham cracker crumbs
  • 4 eggs, lightly beaten
  • 2/3 cup vegetable oil
  • 2 cups light corn syrup
  • 4 cups buttermilk


Sift together flour, soda, and salt.

Add wheat germ and graham cracker crumbs.

In separate bowl mix eggs, oil, corn syrup, and buttermilk and add to dry ingredients.

Blend with a wooden spoon.

Grease 4 (I-lb.) coffee cans with oil.

Fill cans one-half full, then place on baking sheet. Bake at 350° for 1 hour or until done.

Cool on rack 10 minutes.

Run knife around sides of cans and turn out bread.

Refrigerate after cooling.

Serve with soft­ened Benedictine or beer cheese.

Makes 4 loaves.

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