Boston Brown Bread Best Recipes

BOSTON BROWN BREAD

Ingredients:

• Nonstick spray
• Boiling water
• 2 1/2 ounces whole wheat flour
• 2 1/2 ounces rye flour
• 2 1/2 ounces cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground allspice
• 6 ounces molasses, by weight
• 8 1/2 ounces buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

BOSTON BROWN BREAD

Ingredients:

• Unsalted butter, room temperature, for cans
• 1/2 cup graham flour
• 1/2 cup rye flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sour cream
• 1/2 cup molasses
• 1/4 cup water
• 1/2 cup raisins (optional)

Steps:

• Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
• In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
• Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
• Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

BOSTON BROWN BREAD

Ingredients:

• 1/2 cup rye flour
• 1/2 cup stone-ground cornmeal
• 1/4 cup whole wheat flour
• 1/4 cup white bread flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/2 cup dark molasses
• 1/2 cup buttermilk
• 1 large egg, beaten

Steps:

• Place a rack in the bottom third of the oven and preheat to 300 degrees F.
• In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
• In a medium bowl, whisk together the molasses, buttermilk, and egg.
• Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
• Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
• Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.